Untersuchungen an Dauerkonserven aus Blauem Wittling: Einfluß des pH-Wertes der Tunke auf die Textur der Filets
Johann Heinrich von Thunen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung – Information on Fishery research in 2010
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| Main Author: | |
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| Format: | article biblioteca |
| Language: | German |
| Published: |
1983
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| Subjects: | Chemistry, Fisheries, fish products, canned food, storage tests, texture, ph value, Blue Whiting, |
| Online Access: | http://hdl.handle.net/1834/23120 |
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