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

Any de publicació: 2021

Volum: 10

Número: 10

Tipus: Article

DOI: 10.3390/FOODS10102467 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus