The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat.

Name: The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat.
Author: Malinowska-Pańczyk, Edyta

The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat. — المؤلف: Malinowska-Pańczyk, Edyta — Food technology and biotechnology Sep 2017

المؤلف: Malinowska-Pańczyk, Edyta
النشر: Food technology and biotechnology Sep 2017
الوصف: 405-412 p.