Effect of free amino acids on the denaturation of mackerel unyopibrillar proteins in vitro during frozen storage at 20ºC [Texto fotocopiado] / Shann-Tzong Jiang, Ching-Ju Tsao and Tung-Ching Lee
Language: Inglês.Publication: [S.l.] : 1987, American Chemical SocietyDescription: 6 p. : il. ; 30 cmISBN: 60$.Dewey: 103 jProvenance note: IPIMARBibliography: Contém bibliografia.| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Monografias | Biblioteca de Algés | 04357-S (Browse shelf) | Available |
Separata de: Journal Agric. Food Chemistry, 35, p. 28-33
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