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pro vyhledávání: '"Jamshid G. Rasekh"'
Publikováno v:
Journal of Food Science. 36:705-707
SUMMARY A simple method was used to determine moisture adsorption isotherms of FPC (fish protein concentrate) made from whole fish (red hake and Gulf menhaden) by isopropyl alcohol extraction. The hake was ground to two particle sizes and either nons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::658303611e7e73aa948b5096255972c8
https://doi.org/10.1111/j.1365-2621.1971.tb15166.x
https://doi.org/10.1111/j.1365-2621.1971.tb15166.x
