المؤلفون: Haitham S. Al-Hooti, Ismail M. Al-Bulushi, Zahir H. Al-Attabi, Mohammad S. Rahman, Lyutha K. Al-Subhi, Nasser A. Al-Habsi

المصدر: Foods, Vol 13, Iss 3, p 428 (2024)

مصطلحات موضوعية: sardines, microbial spoilage, bacterial count, electronic nose, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/3/428; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/c9f9f64d341340a397422efcc62449af