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Influence of addition of fat and its distribution in minced herring meat on course of process of freezing
Zarzycki, B.; Dmytrów, I.; Prochowska, E. (2001). Influence of addition of fat and its distribution in minced herring meat on course of process of freezing. Acta Ichtyol. Piscat. 31(2): 145-161
In: Acta Ichthyologica et Piscatoria. Faculty of Food Sciences and Fisheries: Szczecin. ISSN 0137-1592; e-ISSN 1734-1515, meer
Peer reviewed article  
Beschikbaar in  Auteurs 
Trefwoorden
    Chemical compounds > Organic compounds > Lipids > Fats
    Processing fishery products
    Products > Fishery products > Processed fishery products > Minced products
    Storage > Cold storage > Freezing storage
Auteurs  Top 
  • Zarzycki, B.
  • Dmytrów, I.
  • Prochowska, E.
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