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Use of “filtered smoke” and carbon monoxide with fish: a review
Schubring, R. (2006). Use of “filtered smoke” and carbon monoxide with fish: a review, in: Luten, J.B. et al. (Ed.) Seafood research from fish to dish: quality, safety and processing of wild and farmed fish. pp. 317-345
In: Luten, J.B. et al. (2006). Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish. Wageningen Academic Publishers: The Netherlands. ISBN 90-8686-005-2. 567 pp., meer
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Trefwoorden
    Biochemical phenomena > Protein denaturation
    Chemical compounds > Carbon compounds > Carbon monoxide
    Products > Fishery products > Processed fishery products > Cured products
    Properties > Physical properties > Optical properties > Colour
    Marien/Kust
Auteur  Top 
  • Schubring, R.
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