Chemical and bacteriological changes in fish muscle during heating and drying at 30 °C
- 1 May 1972
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (5) , 615-627
- https://doi.org/10.1002/jsfa.2740230510
Abstract
No abstract availableKeywords
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