Hypoxanthine as an indicator of freshness in iced Cape hake before freezing and after thawing.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Texto biblioteca |
| Language: | |
| Published: |
1969
|
| Subjects: | FI FE FIC, THAWING, FREEZING, HAKES, INDICATOR ORGANISMS, XANTHINES, MERLUCCIUS, QUALITY, METHODS, QUALITY CONTROLS, DECONGELATION, CONGELATION, MERLU, ORGANISME INDICATEUR, XANTHINE, DESCONGELACION, CONGELACION, MERLUZA, ORGANISMOS INDICADORES, XANTINAS, QUALITE, METHODE, CONTROLE DE QUALITE, CALIDAD, METODOS, CONTROL DE CALIDAD, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|