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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書誌詳細
第一著者: Rillo, Belen O.
フォーマット: 図書
言語:English
主題:
Tuna fish.
Fishery products > Preservation .