The Evolution of Freshness Characteristics from Three Fish Species in the Refrigeration Period
The quality of fish meat is very different than animal meat. The physical, chemical and bacteriological characteristics of three different fish species (carp, pike, and catfish) were examined in this study. All of these characteristics were examined after sampling and then after 24, 48 and 72 hours...
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| 主要な著者: | , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Agroprint Timisoara
2023-10-01
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| シリーズ: | Scientific Papers Animal Science and Biotechnologies |
| 主題: | |
| オンライン･アクセス: | https://spasb.ro/index.php/public_html/article/view/1521 |
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