About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Changes in the eating quality of frozen stored cod and associated chemical and physical changes.

1969

CONNELL JJ

AGROVOC Keywords
bacalao cabillaud calidad chemicophysical properties cod cold storage flaveur flavour frozen fish methode methods pescado congelado quality sabor stockage au froid
Bibliographic information
Other Subjects
Poisson congele; Metodos; Propiedades fisicoquimicas; Qualite; Fi fe tfi; Propriete physicochimique; Almacenamiento en frio
Type
Text
2016-05-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Food and Agriculture Organization of the United Nations

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]