Technical note : Amino acid composition of whole herring over the spawning season and during anaerobic storage at 2 degrees C

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Bibliographic Details
Published in:International journal of food science & technology 1988, Vol.23 (5), p.521-524
Main Authors: HAALAND, H, ARNESEN, E, NJAA, L. R
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
Online Access:Get full text
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ISSN:0950-5423
1365-2621