טוען...
Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus)
This study aimed to study the effect of frozen-storage period on the quality of sirloin and mackerel (Scomber japonicus). The samples were evaluated after being kept in frozen storage at −17.9 °C for different periods of time (1, 8, 15, 22, and 29 days). The frozen storage resulted in increase in ic...
שמור ב:
| הוצא לאור ב: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
The Korean Society of Food Science and Technology
2017
|
| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049543/ https://ncbi.nlm.nih.gov/pubmed/30263639 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0146-7 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|