| 000 | 01564 a2200469 4500 | ||
|---|---|---|---|
| 005 | 20250516082854.0 | ||
| 264 | 0 | _c20120816 | |
| 008 | 201208s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2011.02218.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
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| 100 | 1 | _aHsieh, Chang-Wei | |
| 245 | 0 | 0 |
_aEffects of high-voltage electrostatic fields on the quality of tilapia meat during refrigeration. _h[electronic resource] |
| 260 |
_bJournal of food science _cAug 2011 |
||
| 300 |
_aM312-7 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aAdenosine Triphosphate _xanalysis |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 |
_aCichlids _xmetabolism |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 |
_aEye _xchemistry |
| 650 | 0 | 4 |
_aFood Preservation _xinstrumentation |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aMicrobial Viability |
| 650 | 0 | 4 |
_aMuscle, Skeletal _xchemistry |
| 650 | 0 | 4 |
_aNitrogen _xanalysis |
| 650 | 0 | 4 | _aPigmentation |
| 650 | 0 | 4 | _aQuality Control |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 |
_aSeafood _xanalysis |
| 650 | 0 | 4 | _aSensation |
| 650 | 0 | 4 | _aStatic Electricity |
| 650 | 0 | 4 | _aTaiwan |
| 650 | 0 | 4 | _aTime Factors |
| 700 | 1 | _aLai, Cheng-Hung | |
| 700 | 1 | _aLee, Chia-Hsin | |
| 700 | 1 | _aKo, Wen-Ching | |
| 773 | 0 |
_tJournal of food science _gvol. 76 _gno. 6 _gp. M312-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2011.02218.x _zAvailable from publisher's website |
| 999 |
_c21622399 _d21622399 |
||