Untersuchungen an Dauerkonserven aus Blauem Wittling: Einfluß des pH-Wertes der Tunke auf die Textur der Filets
Johann Heinrich von Thunen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung – Information on Fishery research in 2010
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Main Author: | |
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Format: | article biblioteca |
Language: | German |
Published: |
1983
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Subjects: | Chemistry, Fisheries, fish products, canned food, storage tests, texture, ph value, Blue Whiting, |
Online Access: | http://hdl.handle.net/1834/23120 |
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Summary: | Johann Heinrich von Thunen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung – Information on Fishery research in 2010 |
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