Pre-rigor salting av laks

Ida G. Aursand
Bokmål
Artikkel Vis mer

Fourier-transform infrared microspectroscopy of muscle food-process-related changes in secondary structure of myofibrillar proteins and their relationships to meat functional properties

Böcker, Ulrike
Inngår i serie: Philosophiae Doctor (PhD) Thesis (2007:34)
Bok · Engelsk · [2008]
Vis mer