Some contributions to the analysis of trassie in particular with respect to its amino acid composition
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| Format: | Texto biblioteca |
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1971
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| Subjects: | AMINO ACIDS, FISH PASTES, FOODS, ANALYTICAL METHODS, CHEMISTRY, CHEMICAL COMPOSITION, HYDROLYSIS, CHROMATOGRAPHY, ACIDE AMINE, PATE DE POISSON, PRODUIT ALIMENTAIRE, TECHNIQUE ANALYTIQUE, AMINOACIDOS, PASTAS DE PESCADO, ALIMENTOS, TECNICAS ANALITICAS, CHIMIE, COMPOSITION CHIMIQUE, HYDROLYSE, CHROMATOGRAPHIE, QUIMICA, COMPOSICION QUIMICA, HIDROLISIS, CROMATOGRAFIA, |
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