Prediction of "greening" on steam cooked tuna fish based on the trimethylamine, pH and solublo proteins content of the raw tuna fish [microform]

Prediction of "greening" on steam cooked tuna fish based on the trimethylamine, pH and solublo proteins content of the raw tuna fish [microform]

Detalles Bibliográficos
Autor principal: Rillo, Belen O.
Formato: Visual Material
Publicado: Quezon City Photoduplication Service. University of the Philippines Library 1977.
Materias:
Tuna fish.
Fishery products > Preservation.