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

Details

Language :

English

ISSN :

00225142

Volume :

23

Issue :

5

Database :

Complementary Index

Journal :

Journal of the Science of Food & Agriculture

Publication Type :

Academic Journal

Accession number :

62909379

Full Text :

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