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| Riconoscimento tra pesce of filetti di pesce freschi e scongelati mediante metodi fisici e biochimici = Physical and biochemical methods for the differentiation between fresh and frozen-thawed fish or fillets Rehbein, H. (1992). Riconoscimento tra pesce of filetti di pesce freschi e scongelati mediante metodi fisici e biochimici = Physical and biochemical methods for the differentiation between fresh and frozen-thawed fish or fillets. Ital. J. Food Sci. 4(2): 75-86
In: Italian Journal of Food Science. Chiriotti Editori: Pinerolo. ISSN 1120-1770; e-ISSN 2239-5687
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Cell constituents > Cell organelles > Lysosomes Cell constituents > Cell organelles > Mitochondria Control > Quality control Fauna > Aquatic organisms > Aquatic animals > Fish Products > Fishery products > Processed fishery products > Frozen products Red blood cells Testing Marien/Kust |
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