Textural and ultrastructural changes during processing and storage of lightly preserved salmon ( Salmo salar) products.

Autor: Morzel, Martine, Heapes, Mary M, Reville, William J, Arendt, Elke K
Zdroj: Journal of the Science of Food & Agriculture; Sep2000, Vol. 80 Issue 11, p1691-1697, 7p
Databáze: Complementary Index
Externí odkaz: