The influence of lipid content and pretreatment methods on...

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Food Science & Nutrition 2019 / 02

The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying

Odoli, Cyprian Ogombe, Oduor-Odote, Peter, Arason, Sigurjon
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Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.980
Date:
February, 2019
File:
PDF, 567 KB
english, 2019
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