Part 3 - Fresh fish quality assessment - Subjective methods & objective methods
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Format: | Texto biblioteca |
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1960
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Subjects: | FISH PROCESSING, DETERIORATION, REFRIGERATION, FISHERY PRODUCTS, PROCESSING, QUALITY CONTROLS, FISH, FLAVOUR, COLD STORAGE, ANALYTICAL METHODS, ORGANOLEPTIC ANALYSIS, BACTERIA, COD, HADDOCK, VOLATILE COMPOUNDS, MUSCLES, DISTILLING, TRAITEMENT DU POISSON, PRODUIT DE LA PECHE, TRAITEMENT, ELABORACION DEL PESCADO, DETERIORO, REFRIGERACION, PRODUCTOS PESQUEROS, PROCESAMIENTO, CONTROLE DE QUALITE, POISSON (ALIMENT), FLAVEUR, STOCKAGE AU FROID, TECHNIQUE ANALYTIQUE, ANALYSE ORGANOLEPTIQUE, CABILLAUD, EGLEFIN, COMPOSE VOLATIL, MUSCLE, DISTILLATION, CONTROL DE CALIDAD, PESCADO, SABOR, ALMACENAMIENTO EN FRIO, TECNICAS ANALITICAS, ANALISIS ORGANOLEPTICO, BACALAO, EGLEFINO, COMPUESTO VOLATIL, MUSCULOS, DESTILACION, |
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