天然防腐剂对水产加工食品中与质量和保质期相关的化学变化的影响

{"title":"天然防腐剂对水产加工食品中与质量和保质期相关的化学变化的影响","authors":"S. Aubourg","doi":"10.1201/9780429327551-11","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":344584,"journal":{"name":"Innovative Technologies in Seafood Processing","volume":"25 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Effect of Natural Preservatives on Chemical Changes Related to Quality and Shelf Life in Processed Aquatic Foods\",\"authors\":\"S. Aubourg\",\"doi\":\"10.1201/9780429327551-11\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":344584,\"journal\":{\"name\":\"Innovative Technologies in Seafood Processing\",\"volume\":\"25 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-09-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Technologies in Seafood Processing\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1201/9780429327551-11\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Technologies in Seafood Processing","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9780429327551-11","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}