Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi
Crossref DOI link: https://doi.org/10.1007/s11802-015-2682-1
Published Online: 2015-07-23
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cao, Rong
Liu, Qi
Chen, Shengjun
Yang, Xianqing
Li, Laihao
Text and Data Mining valid from 2015-07-23