ShareINFLUENCE OF FREEZING, STORING AND THAWING ON MELANIN FORMATION IN LOBSTER TAILS.
Author(s) : OGAWA M.
Type of article: Article
Summary
EFFECTS OF FREEZING-THAWING AND STORAGE CONDITIONS ON THE OFF-COLOUR OF LOBSTER TAILS. A QUICK-FREEZING PROCESS PARTIALLY INHIBITS ENZYMIC RESPONSES. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-199313.
Details
- Original title: INFLUENCE OF FREEZING, STORING AND THAWING ON MELANIN FORMATION IN LOBSTER TAILS.
- Record ID : 1986-0272
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 1
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
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