The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (≪i>Odonthested Bonaerensis</I>) During Storage at Different Temperatures
Food and Nutrition Sciences
doi 10.4236/fns.2014.515163
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Date
January 1, 2014
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Scientific Research Publishing, Inc,