Freshness-Lowering Rates of Cod and Sea Bream Viewed from Changes in Bacterial Count, Total Volatile Base- and Trimethylamine-Nitrogen, and ATP Related Compounds | Zendy

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Freshness-Lowering Rates of Cod and Sea Bream Viewed from Changes in Bacterial Count, Total Volatile Base- and Trimethylamine-Nitrogen, and ATP Related Compounds

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