Wer und Was in der deutschen Fleisch-, F
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Honikel, K. O.
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Article
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1996
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John Wiley and Sons
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English
⚖ 161 KB
BOTTAS book about the different approaches to determine the freshness of seafood, which is the most important quality criterion in this type of food, fills a long existing gap in the literature on this aspect of fish technology. The author starts with a description of freshness and quality and moves