Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment
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Title
Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment
Authors
Keywords
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Journal
JOURNAL OF FOOD QUALITY
Volume 2019, Issue -, Pages 1-15
Publisher
Hindawi Limited
Online
2019-03-27
DOI
10.1155/2019/8721725
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