COMPARISON OF WHOLE WITH HEADED AND GUTTED ORANGE ROUGHY STORED IN ICE - SENSORY, MICROBIOLOGY AND CHEMICAL ASSESSMENT

被引：23

作者：

SCOTT, DN

FLETCHER, GC

HOGG, MG

RYDER, JM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10840.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：79 / &

共 31 条

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