Colour improvement of common carp (Cyprinus carpio) fillets...

International Journal of Food Science & Technology 2008 Vol. 43; Iss. 9

Colour improvement of common carp (Cyprinus carpio) fillets by hydrogen peroxide for surimi production

Ali Jafarpour, Frank Sherkat, Brian Leonard, Elisabeth M. Gorczyca
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Volume:
43
Year:
2008
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2007.01622.x
File:
PDF, 246 KB
english, 2008
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