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Journal description
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Details for article 17 of 32 found articles
| Title: |
Induction of browning and antioxidant capacity of cooked shark meats by pre-treatment with fermented rice bran suspension |
| Author: |
Shibayama, Junna Kuda, Takashi Takahashi, Hajime Kimura, Bon |
| Appeared in: |
Process biochemistry |
| Paging: | Volume 87 () nr. C pages 33-36 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 17 of 32 found articles
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