On the Inactivation of Enzymes and the Change of Chemical Composition by the Boiling Process for the Antarctic Krill (Euphausia superba)
- 1 January 1976
- journal article
- Published by Japanese Society of Nutrition and Food Science in Eiyo to Shokuryo
- Vol. 29 (1) , 35-38
- https://doi.org/10.4327/jsnfs1949.29.35
Abstract
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