Quality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes
Feng, Ting-Ting, Wu, Jian-Hai, Liang, Xu, Du, Ming, Tan, Ming-Qian, Qin, Lei, Xu, Xian-BingМова:
english
Журнал:
Journal of Food Measurement and Characterization
DOI:
10.1007/s11694-018-9765-9
Date:
March, 2018
Файл:
PDF, 1.66 MB
english, 2018
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