Seafood science and technology :

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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,...

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Detaylı Bibliyografya
Materyal Türü:	Kitap
Dil:	Undetermined
Baskı/Yayın Bilgisi:	Canada Fishing News Books 2000
Konular:	Seafood,Thức ăn hải sản
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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