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1Changes in the thermal properties of collagen types I and V during spoilage of tilapia sp. Changes in the thermal properties of collagen types I and V during spoilage of tilapia sp.by Ryder, J.M. (Natural Resources Inst., Chatham (United Kingdom)), FAO, Rome (Italy). Fishery Industries Div. eng, Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 7-9 Mar 1994 Sess. 9 Cochin (India), Turner, C.L.
Published 1995Texto bibliotecaFAO IT