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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Библиографические подробности
Главный автор: Rillo, Belen O.
Формат: ‌
Язык:English
Предметы:
Tuna fish.
Fishery products > Preservation .