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
Language: Inglês.Publication: Westport, CT : 1987, Food and Nutrition PressDescription: 21 p. : il. ; 21 cmISBN: Esc. 300$.Provenance note: IPIMARBibliography: Contém bibliografia.| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Monografias | Biblioteca de Algés | 04546-S (Browse shelf) | Available |
Sep. de Journ. food biochemistry, 11, p. 17-39
IPIMAR
Contém bibliografia
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