Art
J-GLOBAL ID:201602011699730652
Reference number:74A0376122
Freshness-lowering rates of cod and sea bream viewed from changes in bacterial count,total volatile base- and trimethylamine-nitrogen,and ATP related compounds.
揮発性塩基,トリメチルアミンおよびATP関連化合物の消長からみた永蔵タラ類およびタイ類の鮮度低下の相違
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