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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书目详细资料
格式:	图书
语言:	Undetermined
出版:	Canada Fishing News Books 2000
主题:	Seafood,Thức ăn hải sản
标签:	添加标签没有标签, 成为第一个标记此记录!

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

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