Pruebas de radurizacion de filetes de pescado fresco y de arenques ahumados conservados a diferentes temperaturas.
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| Format: | Texto biblioteca |
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1967
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| Subjects: | FILLETS, HERRINGS, FISH, COLD STORAGE, IRRADIATION, FISHERY PRODUCTS, PROCESSING, BIOASSAYS, ANALYTICAL METHODS, MICROBIOLOGY, PROCESSED FOODS, TEMPERATURE, METHODS, MICROORGANISMS, FILET, HARENG, POISSON (ALIMENT), STOCKAGE AU FROID, PRODUIT DE LA PECHE, TRAITEMENT, FILETES, ARENQUE, PESCADO, ALMACENAMIENTO EN FRIO, IRRADIACION, PRODUCTOS PESQUEROS, PROCESAMIENTO, TEST BIOLOGIQUE, TECHNIQUE ANALYTIQUE, MICROBIOLOGIE, ALIMENT TRANSFORME, METHODE, MICROORGANISME, ENSAYO BIOLOGICO, TECNICAS ANALITICAS, MICROBIOLOGIA, ALIMENTOS PROCESADOS, TEMPERATURA, METODOS, MICROORGANISMOS, |
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