Changes in free amino acids and protein denaturation of fish muscle during frozen storage [Texto fotocopiado]
Shann-Tzong Jiang and Tung-Ching Lee
Inglês
[S.l.] : 1985, American Chemical Society
6 p. : il.; 30 cm
- Jiang, Shann-Tzong,, e outro
- Lee,, Tung-Ching
60$
Separata de: Journal Agric. Food Chemistry, 33, p. 839-844