Effect of gutting on, Chemical, Microbiological and Sensory properties of Silver carp (Hypophthalmichthys molitrix)during storage in refrigerator (4 ± 1 °C)
Document Type : Complete scientific research article
(2012). Effect of gutting on, Chemical, Microbiological and Sensory properties of Silver carp (Hypophthalmichthys molitrix)during storage in refrigerator (4 ± 1 °C). Food Processing and Preservation Journal, 2(2), 33-46.
MLA
. "Effect of gutting on, Chemical, Microbiological and Sensory properties of Silver carp (Hypophthalmichthys molitrix)during storage in refrigerator (4 ± 1 °C)", Food Processing and Preservation Journal, 2, 2, 2012, 33-46.
HARVARD
(2012). 'Effect of gutting on, Chemical, Microbiological and Sensory properties of Silver carp (Hypophthalmichthys molitrix)during storage in refrigerator (4 ± 1 °C)', Food Processing and Preservation Journal, 2(2), pp. 33-46.
CHICAGO
, "Effect of gutting on, Chemical, Microbiological and Sensory properties of Silver carp (Hypophthalmichthys molitrix)during storage in refrigerator (4 ± 1 °C)," Food Processing and Preservation Journal, 2 2 (2012): 33-46,
VANCOUVER
Effect of gutting on, Chemical, Microbiological and Sensory properties of Silver carp (Hypophthalmichthys molitrix)during storage in refrigerator (4 ± 1 °C). Food Processing and Preservation Journal, 2012; 2(2): 33-46.
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