Author: Lehtonen Mari Kemmo Suvi Lampi Anna-Maija Piironen Vieno
Publisher: Springer Publishing Company
ISSN: 1438-2377
Source: European Food Research and Technology A, Vol.232, Iss.2, 2011-02, pp. : 255-264
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Related content
Sensory Quality and Histamine Formation during Controlled Decomposition of Tuna
By López-Sabater Emilio I. Rodríguez-Jerez José J. Hernádez-Herrero Manuela Roig-Sagués Artur X. Mora-Ventura Maria T.
Journal of Food Protection, Vol. 59, Iss. 2, 1996-02 ,pp. :