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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Bibliografske podrobnosti
Glavni avtor: Rillo, Belen O.
Format: Knjiga
Jezik:English
Teme:
Tuna fish.
Fishery products > Preservation .