Fish proteins with special reference to freezing
Dyer, W.J.; Dinglle, J.R. (1961). Fish proteins with special reference to freezing, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 275-327
In: Borgstrom, G. (Ed.) (1961). Fish as food: 1. Production, biochemistry and microbiology. Academic Press: New York. XVI, 726 pp., more
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