TIME- TEMPERATURE TOLERANCE AND PHYSICAL-CHEMICAL QUALITY TESTS FOR FROZEN RED HAKE.
| Autor: | LICCIARDELLO, J. J., RAVESI, E. M., LUNDSTROM, R. C., WILHELM, K. A., CORREIA, F. F., ALLSUP, M. G. |
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| Zdroj: | Journal of Food Quality; 1982, Vol. 5 Issue 3, p215-234, 20p |
| Databáze: | Complementary Index |
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