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Riconoscimento tra pesce of filetti di pesce freschi e scongelati mediante metodi fisici e biochimici = Physical and biochemical methods for the differentiation between fresh and frozen-thawed fish or fillets
Rehbein, H. (1992). Riconoscimento tra pesce of filetti di pesce freschi e scongelati mediante metodi fisici e biochimici = Physical and biochemical methods for the differentiation between fresh and frozen-thawed fish or fillets. Ital. J. Food Sci. 4(2): 75-86
In: Italian Journal of Food Science. Chiriotti Editori: Pinerolo. ISSN 1120-1770; e-ISSN 2239-5687, more
Peer reviewed article  
Available in  Author 
Keywords
    Analysis > Biochemical analysis
    Cell constituents > Cell organelles > Lysosomes
    Cell constituents > Cell organelles > Mitochondria
    Control > Quality control
    Fauna > Aquatic organisms > Aquatic animals > Fish
    Products > Fishery products > Processed fishery products > Frozen products
    Red blood cells
    Testing
    Marine/Coastal
Author  Top 
  • Rehbein, H.
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