Electron-microscopic studies on toughness in frozen fish.
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Format: | Texto biblioteca |
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1965
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Subjects: | FROZEN FISH, CHEMICOPHYSICAL PROPERTIES, MICROSCOPY, FISH, FOOD TECHNOLOGY, USES, POISSON CONGELE, PROPRIETE PHYSICOCHIMIQUE, MICROSCOPIE, POISSON (ALIMENT), TECHNOLOGIE ALIMENTAIRE, PESCADO CONGELADO, PROPIEDADES FISICOQUIMICAS, MICROSCOPIA, PESCADO, TECNOLOGIA DE LOS ALIMENTOS, UTILISATION, USOS, |
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