COMPARISON OF PROTEOLYTIC PROCESSES IN FROZEN MINCED MEAT AND SAUSAGES FROM BALTIC HERRING
- Other title
- COMPARAISONS DES PROCESSUS PROTEOLYTIQUES DANS LA CHAIR HACHEE CONGELEE ET DES SAUCISSES PREPAREES AVEC DU HARENG DE LA BALTIQUE (fr)
- Author
- KOLAKOWSKI E; FIK M; GAJOWIECKI L; MYLASZEWSKI H
INST. FISH PROCESS. TECHNOL., ACAD. AGRIC., SZCZECIN, POL. - Source
- NAHRUNG; DTSCH.; DA. 1974; VOL. 18; NO 5; PP. 503-509; ABS. ALLEM. RUSSE; BIBL. 10 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- POISSON POISSON CONGELE TECHNOLOGIE ALTERATION BIOCHIMIE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7538003631
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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