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.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2021

Volume: 10

Issue: 10

Type: Article

DOI: 10.3390/FOODS10102467 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus