IPMA eBiblioteca catalog › Details for: Comparison of the contribution of formaldehyde and lipid oxidation products to protein denaturation and texture deterioration during frozen storage of minuced ice-fish fillet champ socephalus gummari and pseudochaenichthys georgiamus

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Item type	Current location	Call number	Status	Date due	Barcode
Monografias	Biblioteca de Algés	04712-S (Browse shelf)	Available

Sep. Revue Internationale du Froid. - Nº 13, p. 336-341

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