[Chemical changes of frozen fillets of Limand and Canadian sole preserved for a long time at a temperature of -18 degrees C].
D000588:Amines / Q000032:analysis; D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D005399:Fishes; D005504:Food Analysis; D005516:Food Microbiology; D005519:Food Preservation; D005615:Freezing; D010087:Oxides / Q000032:analysis; D013696:Temperature; D013997:Time Factors
D000588:Amines; D010087:Oxides
Indagini sulle modificazioni chimiche di filetti surgelati di sogliola limanda e canadese conservati per lungo tempo a temperatura di -18 degrees.