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Results: 1-2 |
Results: 2
The possibility of using oxidation-reduction potential to evaluate fish freshness
Authors: Agustini, TW Suzuki, M Suzuki, T Hagiwara, T Okouchi, S Takai, R
Citation: Tw. Agustini et al., The possibility of using oxidation-reduction potential to evaluate fish freshness, FISHERIES S, 67(3), 2001, pp. 547-549
Change of K-value and water state of yellowfin tuna Thunnus albacares meatstored in a wide temperature range (20 degrees C to -84 degrees C)
Authors: Agustini, TW Suzuki, T Hagiwara, T Ishizaki, S Tanaka, M Takai, R
Citation: Tw. Agustini et al., Change of K-value and water state of yellowfin tuna Thunnus albacares meatstored in a wide temperature range (20 degrees C to -84 degrees C), FISHERIES S, 67(2), 2001, pp. 306-313
Risultati: 1-2 |