A STUDY OF RATE OF DECOMPOSITION OF HADDOCK MUSCLE AT VARIOUS TEMPERATURES AS INDICATED BY AMMONIA CONTENT2

Autor:	W. S. Ritchie, G. Chapman Crooks
Rok vydání:	1938
Předmět:	Fishery Ammonia chemistry.chemical_compound biology chemistry Environmental chemistry Haddock biology.organism_classification Decomposition Food Science
Zdroj:	Journal of Food Science. 3:589-598
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1938.tb17095.x
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e65befc732423b518a062290840b2943 https://doi.org/10.1111/j.1365-2621.1938.tb17095.x Zobrazit plný text záznamu Plný text