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Changes in quality and group composition of bitumens obtained by continuous and batch oxidation

✍ Scribed by E. P. Glozman; R. S. Akhmetova

Book ID
104908633
Publisher
Springer US
Year
1969
Tongue
English
Weight
279 KB
Volume
5
Category
Article
ISSN
0009-3092

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ModiÐcations in proximate composition, fatty acids, amino acids and ÈSH groups content, as well as changes in solubility and nutritional quality of protein, were studied in Ðllets of sardine (Clupea pilchardus) that had been successively pan-fried, frozen stored and reheated by two di †erent means,