Effect of drying methods and antioxidants on the flavor and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 04 Vol. 61; Iss. 1

Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices

Fu, Xiangjin, Lin, Qinglu, Xu, Shiying, Wang, Zhang
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Volume:
61
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.10.035
Date:
April, 2015
File:
PDF, 394 KB
english, 2015
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