Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle

Published 2010 View Full Article

Authors

Keywords

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volume 45, Issue 10, Pages 1973-1979

Publisher

Wiley

Online

2010-09-24

DOI

10.1111/j.1365-2621.2010.02349.x

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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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