Quantitative quality tests for frozen fish: Soluble protein and free fatty acid content as quality criteria for hake (Merluccius capensis) stored at −18°C
- 1 January 1991
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 54 (3), 449-458
- https://doi.org/10.1002/jsfa.2740540316
Abstract
No abstract availableKeywords
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