Perte de liquide et changements de structure durant la cuisson de produits à base de poisson résultant de facteurs intrinsèques et externes
Liquid loss and structural changes during heating of fish products as effected by intrinsic and external factors
Ofstad R., Hermansson A.M.
Seafood from Producer to Consumer, Integrated Approach to Quality. Proceedings of the International Seafood Conference, 1997, Noordwijkerhout, The Netherlands, 1995, 13-16 Nov., p. 191-202 - Texte en Anglais