The Effects of Egg White, Tumbling and Storage Time on Proximate Composition and Protein Fractions of Restructured Fish Products

Autor:	Ockerman, H W, YETİM, HASAN
Jazyk:	angličtina
Rok vydání:	1995
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=od______9447::299527fe77b868a2a55edc975e2540b6 https://avesis.erciyes.edu.tr/publication/details/f10decb7-9186-4994-a95c-ce1f4b2af0cd/oai Zobrazit plný text záznamu