Extractability of muscle protein as criterion for technological evaluation of sea fish. Part 1. Changes of protein fraction of Baltic herring and Baltic cod during storage in ice.
作者信息
Kolakowski E, Szybowicz Z, Raczek K
出版信息
Nahrung. 1977;21(6):485-90. doi: 10.1002/food.19770210604.
PMID:562984
Abstract
摘要
Zotero 插件