Quality changes and sensory attributes of green mussels (Perna viridis) subjected to different steam-blanching conditions

Quality changes and sensory attributes of green mussels (Perna viridis) subjected to different steam-blanching conditions

Detaylı Bibliyografya
Yazar: Baldoza, Bernajocele Jalyn
Materyal Türü: Tez
Dil:English
Baskı/Yayın Bilgisi: 2016.
Konular:
Perna viridis.
Green mussel.
Steaming.
Sensory attributes.