Chemical and bacteriological changes in fish muscle during heating and drying at 30 degrees C.
D000818:Animals; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D009124:Muscle Proteins / Q000032:analysis*
D009124:Muscle Proteins