Effect of added lipids on the texture of minced hake (Merluccius merlucciusL.), megrim (Lepidorhombus whiffiagonisW.) and sardine (Sardina pilchardusW.) during frozen storage

✍ Scribed by Mercedes Careche; Margarita Tejada

• Book ID: 112495315
• Publisher: Springer
• Year: 1991
• Tongue: English
• Weight: 579 KB
• Volume: 193
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/bf01190866