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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2021

Alea: 10

Zenbakia: 10

Mota: Artikulua

DOI: 10.3390/FOODS10102467 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus