Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones

Title
Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones
Authors
Keywords
Lipid oxidation, pH-shift, Mechanical separation, Pearson correlation, Fish, Co-products, By-products, Hemoglobin
Journal
FOOD CHEMISTRY
Volume 360, Issue -, Pages 129973
Publisher
Elsevier BV
Online
2021-04-28
DOI
10.1016/j.foodchem.2021.129973

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