Changes in the eating quality of frozen stored cod and associated chemical and physical changes.
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| Format: | Texto biblioteca |
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1969
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| Subjects: | FI FE TFI, COD, FROZEN FISH, QUALITY, CHEMICOPHYSICAL PROPERTIES, FLAVOUR, COLD STORAGE, METHODS, CABILLAUD, POISSON CONGELE, QUALITE, BACALAO, PESCADO CONGELADO, CALIDAD, PROPRIETE PHYSICOCHIMIQUE, FLAVEUR, STOCKAGE AU FROID, METHODE, PROPIEDADES FISICOQUIMICAS, SABOR, ALMACENAMIENTO EN FRIO, METODOS, |
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