STUDIES ON THERMAL-TREATMENT OF HAKE .1. EFFECTS OF THERMAL-TREATMENT AND FROZEN STORAGE ON THE CONTENT OF SH-GROUPS AND RHEOLOGIC PROPERTIES OF HAKE FLESH

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作者：

SEIDLER, T

LACHOWICZ, K

KRUPSKA, B

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来源：

NAHRUNG-FOOD | 1986年 / 30卷 / 02期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：191 / 198

页数：8

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