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The changes of astaxanthin content and chemical characteristics of tiger prawn ( Penaeus monodon ) due to processing: boiling, smoking and frying
Swastawati, FVolume:
139
Language:
english
Journal:
IOP Conference Series: Earth and Environmental Science
DOI:
10.1088/1755-1315/139/1/012050
Date:
March, 2018
File:
PDF, 820 KB
english, 2018