Cite
MLA Citation
TRAORE Moumouny et al.. “Cadaverine level and pH: indicator of spoilage in the flesh of fish (carp, mackerel and jaw) storage at different temperatures.” International journal of applied microbiology and biotechnology research, vol. 9, no. 5, 2021, p. . http://access.bl.uk/ark:/81055/vdc_100132435824.0x000001