Recent work on the use of total volatile bases and trimethylamine contents and tetrazolium salt reduction for assessing the quality of iced fish.
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| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
1960
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| Subjects: | SALTS, VOLATILE COMPOUNDS, ICE, QUALITY CONTROLS, FISH, PRESERVATION, SEL, COMPOSE VOLATIL, GLACE, CONTROLE DE QUALITE, POISSON (ALIMENT), SALES, COMPUESTO VOLATIL, HIELO, CONTROL DE CALIDAD, PESCADO, PRESERVACION, |
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