IMIS

A new integrated search interface will become available in the next phase of marineinfo.org.
For the time being, please use IMIS to search available data

 

[ report an error in this record ]basket (0): add | show Print this page
Studies on gelation of actomyosin and miced muscle of blue whiting (Micromesistius poutassou) and squid (Toradopsis eblanae)
Ayensa, G.; Montero, P.; Borderías, J. (1997). Studies on gelation of actomyosin and miced muscle of blue whiting (Micromesistius poutassou) and squid (Toradopsis eblanae), in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 161-170
In: Luten, J.B.; Børresen, T.; Oehlenschläger, J. (Ed.) (1997). Seafood from producer to consumer, integrated approach to quality. Developments in Food Science, 38. Elsevier: Amsterdam. vii, 712 pp., more
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
Peer reviewed article  
Authors  Top 
  • Ayensa, G.
  • Montero, P.
  • Borderías, J.
All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy Top | Authors