The possibility of using oxidation–reduction potential to evaluate fish freshness View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2001-06

AUTHORS

Tri Winarni Agustini, Masaki Suzuki, Toru Suzuki, Tomoaki Hagiwara, Shoichi Okouchi, Rikuo Takai

ABSTRACT

N/A

PAGES

547-549

References to SciGraph publications

Journal

TITLE

Fisheries Science

ISSUE

3

VOLUME

67

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1046/j.1444-2906.2001.00269.x

DOI

http://dx.doi.org/10.1046/j.1444-2906.2001.00269.x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1029979124


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