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Publikováno v:
Italian Journal of Food Safety (2024)
Ascorbic acid is one of the most promising additives for improving fish shelf life, but studies on its antimicrobial activity during product storage are limited. In this experiment, we assessed the effect of ascorbic acid on the preservability of Atl
Externí odkaz:
https://doaj.org/article/465a43ef396e493d8551fc6624273d1a