Sensory, Microbiological and Chemical Changes in Vacuum‐Packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) Fillets Stored at 4°C

Publisher： John Wiley & Sons Inc

E-ISSN： 2048-7177|4|3|479-489

ISSN： 2048-7177

Source： Food Science & Nutrition, Vol.4, Iss.3, 2016-05, pp. : 479-489

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