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Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi
Cao, Rong, Liu, Qi, Chen, Shengjun, Yang, Xianqing, Li, LaihaoVolume:
14
Language:
english
Journal:
Journal of Ocean University of China
DOI:
10.1007/s11802-015-2682-1
Date:
August, 2015
File:
PDF, 318 KB
english, 2015