The variation in the content of trimethylamine, tyrosine, peroxides and fat among specimens of mackerel : communication at the FAO-fish processing technologists meeting in Rotterdam, June 1956

Bystedt, J

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The variation in the content of trimethylamine, tyrosine, peroxides and fat among specimens of mackerel: communication at the FAO-fish processing technologists meeting in Rotterdam, June 1956

Bystedt, J

RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.

1956 (English)Report (Refereed)

Place, publisher, year, edition, pages

SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1956.

Series

SIK Rapport, ISSN 0436-2071 ; 35

Keywords [en]

Food Engineering

Keywords [sv]

Livsmedelsteknik

National Category

Food Science

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URN: urn:nbn:se:ri:diva-960OAI: oai:DiVA.org:ri-960DiVA, id: diva2:958501

Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2020-12-01Bibliographically approved

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