Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 °C
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Title
Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 °C
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-12-16
DOI
10.1007/s13197-019-04213-7
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