Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Interaction between protein and water"'
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 242-254 (2018)
Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly
Externí odkaz:
https://doaj.org/article/a98b31b3559346e093c0c483d54022b4
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 242-254 (2018)
Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::298ec3bf60fff710d2abbc57bd33cc2b
https://doi.org/10.1080/10942912.2018.1451343
https://doi.org/10.1080/10942912.2018.1451343
Akademický článek
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