Influence of addition of fat and its distribution in minced herring meat on course of process of freezing
Zarzycki, B.; Dmytrów, I.; Prochowska, E. (2001). Influence of addition of fat and its distribution in minced herring meat on course of process of freezing. Acta Ichtyol. Piscat. 31(2): 145-161
In: Acta Ichthyologica et Piscatoria. Faculty of Food Sciences and Fisheries: Szczecin. ISSN 0137-1592; e-ISSN 1734-1515, more
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