A comparison of chemical changes in freeze-dried herring meals and a lipid-protein model system.
D000818:Animals; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D005519:Food Preservation; D005612:Freeze Drying; D008055:Lipids / Q000032:analysis*; D010047:Ovalbumin / Q000032:analysis*; D013696:Temperature; D013997:Time Factors
D008055:Lipids; D010047:Ovalbumin