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| 100 | _a20190520 frey50 | ||
| 101 | _aeng | ||
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_aEffect of free amino acids on the denaturation of mackerel unyopibrillar proteins in vitro during frozen storage at 20ºC [Texto fotocopiado] _fShann-Tzong Jiang, Ching-Ju Tsao and Tung-Ching Lee |
| 210 |
_a[S.l.] _c1987 _dAmerican Chemical Society |
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| 215 |
_a6 p. _cil. _d30 cm |
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| 305 | _aSeparata de: Journal Agric. Food Chemistry, 35, p. 28-33 | ||
| 317 | _aIPIMAR | ||
| 320 | _aContém bibliografia | ||
| 676 | _a103 j | ||
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_aJiang, _bShann-Tzong |
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| 701 |
_aLee, _bTung-Ching |
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| 701 |
_aTsao, _bChing-Ju |
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