The origin of free fatty acids formed in frozen cape hake mince (Merluccius capensis, castelnau) during cold storage at −18°C
- 1 January 1987
- journal article
- food
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 39 (1), 79-84
- https://doi.org/10.1002/jsfa.2740390109
Abstract
No abstract availableKeywords
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