Effects of Freshness and Heating Temperature on the...

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Journal of Aquatic Food Product Technology 2020 / 07

Effects of Freshness and Heating Temperature on the Discoloration of Squid Meat Products

Fukushima, Hideto, Yamada, Koki, Maeda, Toshimichi, Wada, Ritsuko, Matsumiya, Masahiro
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Journal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850.2020.1789252
Date:
July, 2020
File:
PDF, 3.94 MB
2020
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