Hypoxanthine as an indicator of freshness in iced Cape hake before freezing and after thawing
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| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
1971
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| Subjects: | FI FE FIC, THAWING, FREEZING, HAKES, FISH, QUALITY, INDICATOR ORGANISMS, XANTHINES, FISHERY PRODUCTS, FOOD TECHNOLOGY, DECONGELATION, CONGELATION, MERLU, POISSON (ALIMENT), QUALITE, ORGANISME INDICATEUR, XANTHINE, DESCONGELACION, CONGELACION, MERLUZA, PESCADO, CALIDAD, ORGANISMOS INDICADORES, XANTINAS, PRODUIT DE LA PECHE, TECHNOLOGIE ALIMENTAIRE, PRODUCTOS PESQUEROS, TECNOLOGIA DE LOS ALIMENTOS, |
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