Chemical, volatile and textural attributes of a ready-to-eat fried loach (Misgurnus anguillicaudatus)
Crossref DOI link: https://doi.org/10.1007/s11694-016-9314-3
Published Online: 2016-02-06
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lv, Man-Li
Zhao, Xin-Huai
Text and Data Mining valid from 2016-02-06