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The Impact of Carbon-Monoxide Treatment on Biochemical and Sensorial Quality of Tilapia Fillet during Low Temperature Storage
by Tai-Yuan Chen, Tze-Kuei Chiou, Ning-Fa Ding and Bonnie Sun Pan
Journal of Food and Nutrition Research. 2015, 3(8), 502-512. DOI: 10.12691/jfnr-3-8-5
Pub. Date: October 20, 2015Views: 31343Downloads: 29949Citations: 1
tilapia fillet carbon monoxide muscle colour freshness sensory evaluation
Abstract Full Text PDF (858 KB) Full Text HTML Full Text ePUB (2158 KB)
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