Effects of added hemolysate from mackerel, herring and rainbow trout on lipid oxidation of washed cod muscle
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2003-12-01
著者
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RICHARDS MARK
Muscle Biology and Meat Science Laboratory
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HULTIN HERBERT
Massachusetts Agricultural Experiment Station, Department of Food Science, University of Massachuset
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Richards M
Muscle Biology And Meat Science Laboratory
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Hultin Herbert
Massachusetts Agricultural Experiment Station Department Of Food Science University Of Massachusetts