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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Detalhes bibliográficos
Autor principal: Rillo, Belen O.
Formato: Livro
Idioma:English
Assuntos:
Tuna fish.
Fishery products > Preservation .