Canning of blue whiting. II. Changes in the chemical composition and the texture of blue whiting fillets (Micromesistius poutassou) during heat processing to canned products

Karl, H.

Fleischwirtschaft 64(4): 487-489

1984


ISSN/ISBN: 0015-363X
Accession: 015206757

Download citation:  
Text
  |  
BibTeX
  |  
RIS

Article/Abstract emailed within 1 workday
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal