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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2021

Volumen: 10

Número: 10

Type: Article

DOI: 10.3390/FOODS10102467 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus