Comparison of pH, trimethylamine content, and picric acid turbidity as indices of iced shrimp quality.
Journal
-
- Comm.Fisheries Rev.
-
Comm.Fisheries Rev. 24 7-10, 1962
- Tweet
Details 詳細情報について
-
- CRID
- 1572261549148404736
-
- NII Article ID
- 10004871637
-
- Data Source
-
- CiNii Articles