المؤلفون: Xin Zhao, Zehua Zhang, Zhenkun Cui, Tatiana Manoli, Han Yan, Hao Zhang, Galina Shlapak, Alina Menchynska, Anastasiia Ivaniuta, Nataliia Holembovska

المصدر: Potravinarstvo, Vol 16 (2022)

مصطلحات موضوعية: sous-vide cooking, squid, storage period, blue light sterilization, quality changes, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1731; https://doaj.org/toc/1337-0960

URL الوصول: https://doaj.org/article/aa59b3c657b54399881d7383f640de17