Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating
Volpe, M.G.; Coccia, E.; Siano, F.; Di Stasio, M.; Paolucci, M. Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating. Foods 2019, 8, 113. https://doi.org/10.3390/foods8040113
Volpe MG, Coccia E, Siano F, Di Stasio M, Paolucci M. Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating. Foods. 2019; 8(4):113. https://doi.org/10.3390/foods8040113
Chicago/Turabian StyleVolpe, Maria G.; Coccia, Elena; Siano, Francesco; Di Stasio, Michele; Paolucci, Marina. 2019. "Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating" Foods 8, no. 4: 113. https://doi.org/10.3390/foods8040113