Book chapter
Factors affecting the quality of frozen meat and fish
In
Maximising Quality and Stability of Frozen Foods. a Producer's Guide To the State of the Art. Report 2
—
1998, pp. 17-25
From
Section for Aquatic Protein Biochemistry, National Institute of Aquatic Resources, Technical University of Denmark1
National Institute of Aquatic Resources, Technical University of Denmark2
Section for Aquatic Process and Product Technology, National Institute of Aquatic Resources, Technical University of Denmark3
Abstract
| Language: | English |
|---|---|
| Publisher: | University of Leeds |
| Year: | 1998 |
| Pages: | 17-25 |
| Types: | Book chapter |
| ORCIDs: | Jessen, Flemming |
