Ritgerðir Application of additives in chilled and frozen white fish fillets : Effects on chemical and physiochemical properties Höfundur færslu Eftir admin Dagsetning færslu 11/06/2021 Höfundur: Magnea Guðrún Karlsdóttir Skóli: Háskóli Íslands Tegund: Doktorsritgerð 2009 Tengill á ritgerð ← The influence of enzyme activity on physical properties in cod fillet products → Aggregation behaviour of cod muscle proteins
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