| 000 | 006740000a22001810004500 | ||
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| 001 | 14717 | ||
| 010 | _aEsc. 300$ | ||
| 090 | _a14717 | ||
| 100 | _a20190520 frey50 | ||
| 101 | _aeng | ||
| 200 | 0 | 1 |
_aEffect of in situ formaldehyde production on solubility and cross-linking of proteins of minced red hake muscle during frozen storage [Texto policopiado] _fYaw J. Owusu-Ansah, Herbert O. Hultin |
| 210 |
_aWestport, CT _c1987 _dFood and Nutrition Press |
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| 215 |
_a21 p. _cil. _d21 cm |
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| 305 | _aSep. de Journ. food biochemistry, 11, p. 17-39 | ||
| 317 | _aIPIMAR | ||
| 320 | _aContém bibliografia | ||
| 700 |
_aOwusu-Ansah, Jaw J., _be outro |
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| 701 |
_aHultin, _bHerbert O. |
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