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,...
Na minha lista:
| Formato: | Livro |
|---|---|
| Idioma: | Undetermined |
| Publicado em: |
Canada
Fishing News Books
2000
|
| Assuntos: | |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
Registros relacionados
-
Seafoods:
Publicado em: (1994) -
Seafood Processing:
Technology, Quality and Safety
por: Boziaris, Ioannis S
Publicado em: (2015) -
Handbook of seafood and seafood products analysis
Publicado em: (2010) -
Seafood in health and nutrition :
Publicado em: (2000) -
Assessment and management of seafood safety and quality
Publicado em: (2004)