Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil

标题
Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 155, Issue 3, Pages 171-178
出版商
Elsevier BV
发表日期
2012-02-10
DOI
10.1016/j.ijfoodmicro.2012.01.027

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