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pro vyhledávání: '"Tatarenko G."'
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 4, Pp 635-642 (2019)
Introduction. Motor muscle of a shrimp takes about 37% of the total mass. Traditionally, muscle tissue has been used in the food industry. The rest of the shrimp, i.e. about 63%, is considered waste. The production wastes of the Northern shrimp (Pand
Externí odkaz:
https://doaj.org/article/040bbc2df89e4823844bc97b6116225c
Publikováno v:
Journal of Applied Spectroscopy; December 1973, Vol. 19 Issue: 6 p1648-1650, 3p
Autor:
Pilipenko, Yu. G., Tatarenko, G. M.
Publikováno v:
Journal of Applied Spectroscopy; April 1977, Vol. 26 Issue: 4 p542-543, 2p