The relationship between the toughness of cod stored at ‐29°C and its muscle protein solubility and pH
- 1 December 1966
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 1 (4), 335-343
- https://doi.org/10.1111/j.1365-2621.1966.tb02022.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
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