Development of a Quality Index Method for Frozen Hake (M. capensis and M. paradoxus)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb08293.x/fullpdf
Reference26 articles.
1. Frozen Hake Fillets Quality as Related to Texture and Viscosity By Mechanical Methods
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