Seafood science and technology : Proceedings of the International Conference Seafood 2000 celebrating the tenth anniversary of the Canadian Institute of Fisheries Technology of the Technical University of Nova Scotia, 13-16 May, 1990, Halifax, Canada
This report summarizes signification lipid degradation in fish muscle during refrigerated and frozen storage is due to enzymatic hydrolysis and leads to both a decrease in phospholipids,...
Đã lưu trong:
| Định dạng: | Sách |
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| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Canada
Fishing News Books
2000
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| Tóm tắt: | This report summarizes signification lipid degradation in fish muscle during refrigerated and frozen storage is due to enzymatic hydrolysis and leads to both a decrease in phospholipids,... |
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