Chemical and bacteriological changes in fish muscle during heating and drying at 30 degrees C.

Subjects

Subjects :

Animals
Food Microbiology
Food Preservation
Hot Temperature
Fish Products analysis
Fishes
Muscle Proteins analysis

Details

Language :

English

ISSN :

0022-5142

Volume :

23

Issue :

5

Database :

MEDLINE

Journal :

Journal of the science of food and agriculture

Publication Type :

Academic Journal

Accession number :

5041285

Full Text :

https://doi.org/10.1002/jsfa.2740230510