Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis

标题
Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 109, Issue 1, Pages 176-183
出版商
Elsevier BV
发表日期
2007-12-19
DOI
10.1016/j.foodchem.2007.11.080

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