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664.951.65
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Oxidation during washing of fish meat induces a decrrease in gel forming abilityTunhun D.,Itoh Y.,Morioka K.,Kubota S. // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.357-373
. - ISSN 0 08- 044
| УДК | 664.951.65 |
Рубрики: технология--полуфабрикаты
Кл.слова (ненормированные):
технология