Effect of ascorbic acid utilization on cold smoked fish quality (Oncorhynchus mykiss) during process and storage

被引：7
|
作者：
机构：
[1] Kilic, Aydin
[2] Oztan, Aydin
来源：
Kilic, A. (aydin.kilic@erdogan.edu.tr) | 2013年 / Japanese Society for Food Science and Technology卷 / 19期
关键词：
D O I：
10.3136/fstr.19.823
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