Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

标题
Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 125, Issue 1, Pages 49-54
出版商
Elsevier BV
发表日期
2010-08-22
DOI
10.1016/j.foodchem.2010.08.034

向作者/读者发起求助以获取更多资源

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started