Influence of thawing and thawing methods on the immediate and refrozen storage quality of fish.
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| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
1969
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| Subjects: | FI FE TFI, FISH PRODUCTS, QUALITY, THAWING, METHODS, FROZEN FISH, CHEMICOPHYSICAL PROPERTIES, FLAVOUR, PRODUIT A BASE DE POISSON, QUALITE, DECONGELATION, PRODUCTOS DERIVADOS DEL PESCADO, CALIDAD, DESCONGELACION, METHODE, POISSON CONGELE, PROPRIETE PHYSICOCHIMIQUE, FLAVEUR, METODOS, PESCADO CONGELADO, PROPIEDADES FISICOQUIMICAS, SABOR, |
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