The effect of high pressure on formation of volatile amines in minced meat of cod (Gadus morhua)
Crossref DOI link: https://doi.org/10.1007/s00217-015-2552-5
Published Online: 2015-10-11
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Malinowska-Pańczyk, Edyta
Kołodziejska, Ilona
Text and Data Mining valid from 2015-10-11