Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing

Published 2015 View Full Article

Authors

Keywords

Journal

FOOD CONTROL

Volume 56, Issue -, Pages 9-17

Publisher

Elsevier BV

Online

2015-03-07

DOI

10.1016/j.foodcont.2015.03.001

Ask authors/readers for more resources

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

FOOD CONTROL

Ask authors/readers for more resources

Protocol

Reagent

Reprint

Find Funding. Review Successful Grants.

Add your recorded webinar