Effect of High Hydrostatic Pressure Treatment on Urease Activity and Inhibition of Fishy Smell in Mackerel (Scomber japonicus) during Storage
Author:
Affiliation:
1. Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea
2. Institute of Fisheries Sciences, Pukyong National University, Busan 46041, Republic of Korea
Funder
National Research Foundation of Korea
Ministry of Education
Publisher
Journal of Microbiology and Biotechnology
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
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