Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Jóan Karl Joensen"'
Publikováno v:
Journal of Aquatic Food Product Technology. 29:480-485
The determination of post mortem muscle pH are often carried out in studies on how pre-slaughter handling influences the development of rigor mortis and the quality of the fish products. The analys...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bfd8b6ffa99fdf3cc0432c56c84961d
https://doi.org/10.1080/10498850.2020.1748781
https://doi.org/10.1080/10498850.2020.1748781
