The influence of deep frozen storage on fat oxidation and sensory properties of carp meat
Oberle, M. (2001). The influence of deep frozen storage on fat oxidation and sensory properties of carp meat, in: Kestin, S.C. et al. Farmed fish quality. pp. 394-394
In: Kestin, S.C. et al. (2001). Farmed fish quality. First edition. Blackwel Science Ltd.: Bristol. ISBN 0-85238-260-X. 430 pp., more
|
