Effect of fillet temperature on lipoxygenase activity in...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 12

Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate

Tolasa Yilmaz, Şebnem, Çakli, Şükran, Şen Yilmaz, Evren Burcu, Kirlangiç, Fatih, Lee, Chong
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.12.006
Date:
December, 2017
File:
PDF, 1.23 MB
english, 2017
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