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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书目详细资料
主要作者: Rillo, Belen O.
格式: 图书
语言:English
主题:
Tuna fish.
Fishery products > Preservation .