The use of ultra-violet light for determining whether fresh or frozen fish has passed through rigor mortis.
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| Format: | Texto biblioteca |
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1967
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| Subjects: | FROZEN FOODS, POSTMORTEM CHANGES, MUSCLES, FISHES, IRRADIATION, FISH PRODUCTS, METHODS, ALIMENT SURGELE POUR HOMME, MODIFICATION POSTMORTEM, MUSCLE, POISSON (ANIMAL), PRODUIT A BASE DE POISSON, ALIMENTOS CONGELADOS, CAMBIOS POST MORTEM, MUSCULOS, PECES, IRRADIACION, PRODUCTOS DERIVADOS DEL PESCADO, METHODE, METODOS, |
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