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:
| Formáid: | Leabhar |
|---|---|
| Teanga: | Undetermined |
| Foilsithe: |
Canada
Fishing News Books
2000
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| Ábhair: | |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 00913nam a2200193Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_149806 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 641.392 | ||
| 082 | |b S438 | ||
| 245 | 0 | |a Seafood science and technology : | |
| 245 | 0 | |b 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 | |
| 245 | 0 | |c Edited by E. Gramham Bligh | |
| 260 | |a Canada | ||
| 260 | |b Fishing News Books | ||
| 260 | |c 2000 | ||
| 520 | |a 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,... | ||
| 650 | |a Seafood,Thức ăn hải sản | ||
| 904 | |i Năm | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||