Title: Chemistry in the kitchen: fish and fish products
Abstract: Reviews the characteristics of differing fish types along with their structure, composition and quality. Examines organoleptic changes associated with microbial, oxidative and enzymic spoilage during post‐harvest storage of fish.
Publication Year: 1996
Publication Date: 1996-02-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 12
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot