Effect of in situ formaldehyde production on solubility and cross-linking of proteins of minced red hake muscle during frozen storage [Texto policopiado]
Yaw J. Owusu-Ansah, Herbert O. Hultin
Inglês
Westport, CT : 1987, Food and Nutrition Press
21 p. : il.; 21 cm
- Owusu-Ansah, Jaw J.,, e outro
- Hultin,, Herbert O.
Esc. 300$
Sep. de Journ. food biochemistry, 11, p. 17-39