Effects of squid ink as edible coating on squid sp. (Loligo duvauceli) spoilage during chilled storage
The effects of squid ink at concentration of 0.10 and 0.25% on the total bacteria count and chemical spoilage indicator
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| Format: | Journal |
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International Food Research Journal, Universiti Putra Malaysia
2016
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=100669 |