Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758)

Gespeichert in:

Autor*in:	Yapar, Aydin [verfasserIn] Atay, Secil Kayacier, Ahmed Yetim, Hasan

Format:	Artikel

Erschienen:	2006

Umfang:	6

Übergeordnetes Werk:	Enthalten in: Food hydrocolloids - Amsterdam : Elsevier, 1986, 20(2006), 6, Seite 825-830
Übergeordnetes Werk:	volume:20 ; year:2006 ; number:6 ; pages:825-830 ; extent:6

Katalog-ID:	OLC1719030685

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