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Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid
Bou, Ricard, Claret, Anna, Stamatakis, Antonios, Martínez, Brigitte, Guerrero, LuisLanguage:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.8424
Date:
May, 2017
File:
PDF, 1.05 MB
english, 2017