Effect of different processing methods on quality, structure, oxidative properties and water distribution properties of fish meat‐based snacks

  1. Nawaz, A.
  2. Li, E.
  3. Khalifa, I.
  4. Walayat, N.
  5. Liu, J.
  6. Irshad, S.
  7. Zahra, A.
  8. Ahmed, S.
  9. Simirgiotis, M.J.
  10. Pateiro, M.
  11. Lorenzo, J.M.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2021

Volume: 10

Número: 10

Tipo: Artigo

DOI: 10.3390/FOODS10102467 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus