Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 °C

✍ Scribed by R. Pacheco-Aguilar; M.E. Lugo-Sánchez; M.R. Robles-Burgueño

• Book ID: 108823003
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 174 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb15953.x