Works by D'Aguì, Elisa
Results: 1
The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (Scomber scombrus) fillets stored in ice.
- Published in:
- Italian Journal of Food Safety, 2024, v. 13, n. 4, p. 1, doi. 10.4081/ijfs.2024.12296
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- Publication type:
- Article