Influence of cooking methods on protein modification and in vitro digestibility of hairtail ( Thichiurus lepturus ) fillets

Published 2018 View Full Article

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Title
Influence of cooking methods on protein modification and in vitro digestibility of hairtail ( Thichiurus lepturus ) fillets
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 96, Issue -, Pages 476-481
Publisher
Elsevier BV
Online
2018-06-05
DOI
10.1016/j.lwt.2018.06.006

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