HIGHLIGHTS
- who: Admin from the Institute of Food Technology, University of, have published the research: limosus: Meat Safety Nutritional Quality and Sensory Profile, in the Journal: (JOURNAL) of 14/Dec/2022
- what: The aim of this study was to evaluate the safety parameters nutritional value and sensory profile of the meat from spinyu2010cheek (Faxonius captured from the Danube River in To achieve this the authors determined their microbiological safety chemical composition minerals and heavy metals fatty acid and amino acid profile as well as a sensory profile of the meat. As the IAS does not admit . . .
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