Comparison of the Sensory Quality and Oxidative Rancidity Status of Frozen-Cooked Mussels (Mytilus edulis L.)
RICHARD F. ABLETT, STEPHEN P. GOULDVolume:
51
Year:
1986
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1986.tb13937.x
File:
PDF, 464 KB
english, 1986