Changes in amino acid concentrations in tambaqui fish due to brining and drying at seven different temperatures (30, 35, 40, 45, 50, 55 and 60°C).
收藏数据链接：
官方服务：
资源简介：
Changes in amino acid concentrations in tambaqui fish due to brining and drying at seven different temperatures (30, 35, 40, 45, 50, 55 and 60°C).
创建时间：
2024-04-16
