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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Xehetasun bibliografikoak
Egile nagusia: Rillo, Belen O.
Formatua: Liburua
Hizkuntza:English
Gaiak:
Tuna fish.
Fishery products > Preservation .