OU Chang-rong. Effects of changes in freshness indices and high pressure processing on the kamaboko forming ability of Saurida wanieso during iced and frozen storageJ. Journal of fisheries of china, 2005, 29(2).
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Citation:
|
OU Chang-rong. Effects of changes in freshness indices and high pressure processing on the kamaboko forming ability of Saurida wanieso during iced and frozen storageJ. Journal of fisheries of china, 2005, 29(2).
|
OU Chang-rong. Effects of changes in freshness indices and high pressure processing on the kamaboko forming ability of Saurida wanieso during iced and frozen storageJ. Journal of fisheries of china, 2005, 29(2).
|
Citation:
|
OU Chang-rong. Effects of changes in freshness indices and high pressure processing on the kamaboko forming ability of Saurida wanieso during iced and frozen storageJ. Journal of fisheries of china, 2005, 29(2).
|
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