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

عرض كل الإصدارات (2)
التفاصيل البيبلوغرافية
المؤلف الرئيسي: Rillo, Belen O.
التنسيق: كتاب
اللغة:English
الموضوعات:
Tuna fish.
Fishery products > Preservation .