Effects of some antioxidants and EDTA on the development of rancidity in Spanish Mackerel (Scomberomorus maculatus) during frozen storage.
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Author
Contributions
- United States. National Marine Fisheries Service - Contributor
Publication
1972 - National Marine Fisheries Service, Seattle, Washington (State)
Language
English
Word Count
3,000 words, Guess
Page Count
12 pages
Identifiers
- OCLC Control Number1016785
- Open LibraryOL22431816M
Classifications
- LCCSH11 .A335 no.650
Subjects
Topics
MackerelAntioxidantsPreservationFishery productsScomberomorus maculatusFishery products -- Preservation
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