Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata
Crossref DOI link: https://doi.org/10.1007/s12562-015-0921-4
Published Online: 2015-09-23
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Tanimoto, Shota
Kitabayashi, Kaori
Fukusima, Chihiro
Sugiyama, Sumi
Hashimoto, Tatsuyuki
Text and Data Mining valid from 2015-09-23