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Journal description
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Details for article 130 of 165 found articles
| Title: |
Quality improvement of the cured fish by replacing nitrite with chromogenic microorganisms: Insight into the effect on residual nitrosamine levels, color, and flavor characteristics |
| Author: |
Fang, Di Xu, Yanshun Zhang, Xiaojing Tian, Hong Sabrina |
| Appeared in: |
Food chemistry. X |
| Paging: | Volume 27 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 130 of 165 found articles
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