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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, more
Peer reviewed article  

Available in Author 

Keywords
    Biochemical analysis; Fish; Frozen products; Lysosomes; Mitochondria; Quality control; Red blood cells; Testing; Marine

Author  Top 
  • Rehbein, H.

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