Effects of Carbonic Acid Dips and Packaging Films on the Shelflife of Fresh Fish Fillets
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb11201.x/fullpdf
Reference18 articles.
1. Micro-electrode measurement of the internal pH of crab muscle fibres.
2. A comparison between the action of carbonic acid and other acids upon the living cell
3. Correspondence
4. General notes
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