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

सभी संस्करण दिखाएं (2)
ग्रंथसूची विवरण
मुख्य लेखक: Rillo, Belen O.
स्वरूप: पुस्तक
भाषा:English
विषय:
Tuna fish.
Fishery products > Preservation .