Hypoxanthine and other purine-containing fractions in fish muscle as indices of freshness.
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| Format: | Texto biblioteca |
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1965
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| Subjects: | FISH, QUALITY CONTROLS, FOOD TECHNOLOGY, USES, TESTING, ELEMENTS, MUSCLES, POISSON (ALIMENT), CONTROLE DE QUALITE, TECHNOLOGIE ALIMENTAIRE, PESCADO, CONTROL DE CALIDAD, TECNOLOGIA DE LOS ALIMENTOS, UTILISATION, TESTAGE, ELEMENT CHIMIQUE, MUSCLE, USOS, ENSAYO, ELEMENTOS QUIMICOS, MUSCULOS, |
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