EFFECT OF HYDROGEN PEROXIDE ON THE COLOR, COMPOSITION AND NUTRITIVE QUALITY OF FPC (FISH PROTEIN CONCENTRATE).

Autor: RASEKH, J., STILLINGS, B. R., SIDWELL, V.
Zdroj: Journal of Food Science (Wiley-Blackwell); May1972, Vol. 37 Issue 3, p423-425, 3p
Databáze: Complementary Index
Externí odkaz: