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  1. 1
    Relationship Between Texture and Some Objective Indices in Frozen Blocks of Argentine Hake (Merluccius Hubbsi) Fillets

    Relationship Between Texture and Some Objective Indices in Frozen Blocks of Argentine Hake (Merluccius Hubbsi) Fillets von Giannini, D.H., Ciarlo, A.S., Boeri, R.L., Almandós, M.E.

    Veröffentlicht in Food science & technology

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  2. 2
    Formaldehyde instead of dimethylamine determination as a measure of total formaldehyde formed in frozen Argentine hake (Merluccius hubbsi)

    Formaldehyde instead of dimethylamine determination as a measure of total formaldehyde formed in frozen Argentine hake (Merluccius hubbsi) von Boeri, R.L, Almandos, M.E, Ciarlo, A.S, Giannini, D.H


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  3. 3
    Formaldehyde as an interference of the 2-thiobarbituric acid test

    Formaldehyde as an interference of the 2-thiobarbituric acid test von Almandos, M.E, Giannini, D.H, Ciarlo, A.S, Boeri, R.L


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  4. 4
    Development of frozen fish portions: batter and breadcrumb coated products. [Spanish

    Development of frozen fish portions: batter and breadcrumb coated products. [Spanish von Boeri R.L, Almandos M.E, Ciarlo A.S, Giannini D.H

    Veröffentlicht in FAO fisheries report

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