Prediction of "greening" on steam cooked tuna fish based on the trimethylamine, pH and soluble proteins content of the raw tuna fish

Prediction of "greening" on steam cooked tuna fish based on the trimethylamine, pH and soluble proteins content of the raw tuna fish

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Bibliographic Details
Main Author: Rillo, Belen O.
Format: Book
Language:English
Subjects:
Tuna fish.
Fishery products > Preservation .