Development and application of a tyrosinase-based time-temperature indicator (TTI) for determining the quality of turbot sashimi
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Title
Development and application of a tyrosinase-based time-temperature indicator (TTI) for determining the quality of turbot sashimi
Authors
Keywords
time-temperature indicator, tyrosinase, quality indicator, food freshness
Journal
Journal of Ocean University of China
Volume 16, Issue 5, Pages 847-854
Publisher
Springer Nature
Online
2017-08-11
DOI
10.1007/s11802-017-3220-0
References
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