Anomalous behaviour of frozen cod muscle stored Near its melting point.
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| Format: | Texto biblioteca |
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1969
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| Subjects: | FI FE TFI, MELTING POINT, MUSCLES, COD, CHEMICOPHYSICAL PROPERTIES, PROTEINS, FROZEN FOODS, COLD STORAGE, METHODS, FROZEN FISH, POINT DE FUSION, MUSCLE, CABILLAUD, PUNTO DE FUSION, MUSCULOS, BACALAO, PROPRIETE PHYSICOCHIMIQUE, PROTEINE, ALIMENT SURGELE POUR HOMME, STOCKAGE AU FROID, METHODE, POISSON CONGELE, PROPIEDADES FISICOQUIMICAS, PROTEINAS, ALIMENTOS CONGELADOS, ALMACENAMIENTO EN FRIO, METODOS, PESCADO CONGELADO, |
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