Effects of additives and thermal treatment on the content of nitrogen compounds and the nutritive value of hake meat
Version of Record online: 19 OCT 2006
Copyright © 1987 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Food / Nahrung
Volume 31, Issue 10, pages 959–970, 1987
How to Cite
Seidler, T. (1987), Effects of additives and thermal treatment on the content of nitrogen compounds and the nutritive value of hake meat. Nahrung, 31: 959–970. doi: 10.1002/food.19870311007
- Issue online: 19 OCT 2006
- Version of Record online: 19 OCT 2006
- Manuscript Revised: 19 DEC 1985
- Manuscript Received: 12 SEP 1985
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