Influence of thawing and thawing methods on the immediate and refrozen storage quality of fish.
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| Format: | Texto biblioteca |
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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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unfao:7033832014-12-22T12:10:18ZInfluence of thawing and thawing methods on the immediate and refrozen storage quality of fish. IDLER DR MACCALLUM WA text1969 FI FE TFIFISH PRODUCTSQUALITYTHAWINGMETHODSFROZEN FISHCHEMICOPHYSICAL PROPERTIESFLAVOURPRODUIT A BASE DE POISSONQUALITEDECONGELATIONPRODUCTOS DERIVADOS DEL PESCADOCALIDADDESCONGELACIONMETHODEPOISSON CONGELEPROPRIETE PHYSICOCHIMIQUEFLAVEURMETODOSPESCADO CONGELADOPROPIEDADES FISICOQUIMICASSABOR07965 |
| institution |
FAO IT |
| collection |
Koha |
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Italia |
| countrycode |
IT |
| component |
Bibliográfico |
| access |
En linea |
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cat-fao-it |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
| language |
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| topic |
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 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 |
| spellingShingle |
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 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 IDLER DR MACCALLUM WA Influence of thawing and thawing methods on the immediate and refrozen storage quality of fish. |
| format |
Texto |
| topic_facet |
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 |
| author |
IDLER DR MACCALLUM WA |
| author_facet |
IDLER DR MACCALLUM WA |
| author_sort |
IDLER DR |
| title |
Influence of thawing and thawing methods on the immediate and refrozen storage quality of fish. |
| title_short |
Influence of thawing and thawing methods on the immediate and refrozen storage quality of fish. |
| title_full |
Influence of thawing and thawing methods on the immediate and refrozen storage quality of fish. |
| title_fullStr |
Influence of thawing and thawing methods on the immediate and refrozen storage quality of fish. |
| title_full_unstemmed |
Influence of thawing and thawing methods on the immediate and refrozen storage quality of fish. |
| title_sort |
influence of thawing and thawing methods on the immediate and refrozen storage quality of fish. |
| publishDate |
1969 |
| work_keys_str_mv |
AT idlerdr influenceofthawingandthawingmethodsontheimmediateandrefrozenstoragequalityoffish AT maccallumwa influenceofthawingandthawingmethodsontheimmediateandrefrozenstoragequalityoffish |
| _version_ |
1768612066952740864 |