![](/img/cover-not-exists.png)
Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing
Jiang, Qingqing, Jia, Ru, Nakazawa, Naho, Hu, Yaqin, Osako, Kazufumi, Okazaki, EmikoLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.07.219
Date:
August, 2018
File:
PDF, 1.54 MB
english, 2018