Development and storage stability of vacuum packed smoked Spanish mackerel (Scomberomorus commerson) at 0 - 5oC

Development and storage stability of vacuum packed smoked Spanish mackerel (Scomberomorus commerson) at 0 - 5oC

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Библиографические подробности
Главный автор: Trinidad, Leny M.
Формат: ‌
Язык:English
Предметы:
Fish, Smoked.
Fishery products > Storage.
Spanish mackerel.