[Effect of various methods of storage and heat processing on muscle lipids of the mirror carp]. [electronic resource]
Producer: 19700826Description: 67-71 p. digitalISSN:- 0042-8833
- Animals
- Chromatography, Thin Layer
- Cooking
- Cyprinidae
- Fatty Acids, Nonesterified -- analysis
- Food Preservation
- Freezing
- Gels
- Glycerides -- analysis
- Hot Temperature
- Lipids -- analysis
- Microwaves
- Muscles -- analysis
- Refrigeration
- Silicon Dioxide
- Stearic Acids -- analysis
- Time Factors
- Triglycerides -- analysis
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Publication Type: Journal Article
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