Detail Addition of resveratrol to smoked sea bass (Dicentrarchus labrax) fillets in order to achieve a longer shelf life   Oleh:  [s.n] Jenis: Article from Books Dalam koleksi: Worldwide research efforts in the fighting against microbial pathogens: from basic research to technological developments, page 13-16. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Kembali

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