Amino Acid Composition of Fish Meat After Different Frozen Storage Periods
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference4 articles.
1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
2. Spotte, S. 1992.Native Seawater Fishes, 361New York: Wiley-Interscience Publication.
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