검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage Sathivel S, Liu Q, Huang J, Prinyawiwatkul W Journal of Food Engineering, 83(3), 366, 2007 |
| 2 |
Kinetics of salmon quality changes during thermal processing Kong FB, Tang JM, Rasco B, Crapo C Journal of Food Engineering, 83(4), 510, 2007 |