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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Bibliografiske detaljer
Hovedforfatter: Rillo, Belen O.
Format: Bog
Sprog:English
Fag:
Tuna fish.
Fishery products > Preservation .