Partial freezing as a means of preserving the feshmess of fish-II changes in the properties of protein during the storage of partially frozen sea bass muscle.
- 1 January 1974
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 40 (12) , 1263-1267
- https://doi.org/10.2331/suisan.40.1263
Abstract
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