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]

書目詳細資料
主要作者: Rillo, Belen O.
格式: Visual Material
出版: Quezon City Photoduplication Service. University of the Philippines Library 1977.
主題:
Tuna fish.
Fishery products > Preservation.