Effect of Tissue Lipids on the Keeping Quality of Dry Salted Mackerel (Rastrelliger kanagurta) and Pink Perch (Nemipterus japonicus)
- 27 June 1994
- journal article
- Published by Taylor & Francis in Journal of Aquatic Food Product Technology
- Vol. 3 (1) , 77-90
- https://doi.org/10.1300/j030v03n01_08
Abstract
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