Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate

标题
Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 1, Pages 244-249
出版商
Elsevier BV
发表日期
2008-06-18
DOI
10.1016/j.lwt.2008.05.026

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