Partial freezing as a means of preserving fish freshness. I. Changes in free amino acids, TMA-N, ATP and its related compounds, and nucleic acids during storage.
- 1 January 1974
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 40 (11) , 1145-1154
- https://doi.org/10.2331/suisan.40.1145
Abstract
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