The Proceedings of the symposium on cured and frosen fish technology
(1953). The Proceedings of the symposium on cured and frosen fish technology. Swedish Institute for Food Preservation Research: Göteborg.
|
| Inhoud |
- Hamoir, G. (1953). The characteristics of fish muscle proteins, in: The Proceedings of the symposium on cured and frosen fish technology. pp. 1-15, meer
|
|
