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- Ofstad, R. (author)
Liquid holding capacity and structural changes during heating of fish muscle : Cod (Gadus Morhua L.) and salmon (Salmo Salar).
- Article/chapterEnglish1993
Publisher, publication year, extent ...
- 1993
- printrdacarrier
Numbers
- LIBRIS-ID:oai:DiVA.org:ri-8658
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-8658URI
Supplementary language notes
- Language:English
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- SwePubSwePub
Classification
Subject headings and genre
- LANTBRUKSVETENSKAPER Lantbruksvetenskap, skogsbruk och fiske Livsmedelsvetenskap hsv//swe
- AGRICULTURAL SCIENCES Agriculture, Forestry and Fisheries Food Science hsv//eng
- Food Engineering
- Livsmedelsteknik
Added entries (persons, corporate bodies, meetings, titles ...)
- Kidman, SiwRISE,SIK – Institutet för livsmedelsforskning (author)
- Myklebust, R. (author)
- Hermansson, Ann-MarieRISE,SIK – Institutet för livsmedelsforskning (author)
- RISESIK – Institutet för livsmedelsforskning (creator_code:org_t)
Related titles
- In:Food Structure12, s. 163-174
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