Comparison of sensory and objective methods for quality evaluation of fresh and frozen saltwater fish
1971
ANTONACOPOULOS N
AGROVOC关键词
书目信息
其它主题
Controle de qualite; Tecnicas analiticas; Tecnologia de los alimentos; Propriete organoleptique; Poisson congele; Produit de la peche; Propiedades organolepticas; Fi fe fic; Quality controls
类型
Text
2016-05-15
AGRIS AP
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