Quantitative quality tests for frozen fish: Soluble protein and free fatty acid content as quality criteria for hake (Merluccius capensis) stored at −18°C

✍ Scribed by Adrianus J de Koning; Theodora H Mol

• Publisher: John Wiley and Sons
• Year: 1991
• Tongue: English
• Weight: 502 KB
• Volume: 54
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740540316