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  1. 1
    ..., water content, water holding capacity (WHC), cooking yield, total volatile basic nitrogen (TVB-N...
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  2. 2
    ... fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability...
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  3. 3
    ... fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability...
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  4. 4
    ... fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability...
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    Article in Journal/Newspaper
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