Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid.
| Image |  |
|---|---|
| Description | scientific article |
| Author/s |
author: Luis Guerrero Anna Claret Brigitte Martínez Ricard Bou |
| Publication date | June 13, 2017 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |