Hypoxanthine as an indicator of freshness in iced Cape hake before freezing and after thawing.
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Format: | Texto biblioteca |
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1969
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Subjects: | FI FE FIC, THAWING, FREEZING, HAKES, INDICATOR ORGANISMS, XANTHINES, MERLUCCIUS, QUALITY, METHODS, QUALITY CONTROLS, DECONGELATION, CONGELATION, MERLU, ORGANISME INDICATEUR, XANTHINE, DESCONGELACION, CONGELACION, MERLUZA, ORGANISMOS INDICADORES, XANTINAS, QUALITE, METHODE, CONTROLE DE QUALITE, CALIDAD, METODOS, CONTROL DE CALIDAD, |
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