Cite
HARVARD Citation
Isık, A. et al. (2020). Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor. Journal of food safety. 40 (1), p. n/a. [Online].
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Isık, A. et al. (2020). Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor. Journal of food safety. 40 (1), p. n/a. [Online].