Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate

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Title
Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 90, Issue -, Pages 38-44
Publisher
Elsevier BV
Online
2017-12-06
DOI
10.1016/j.lwt.2017.12.006

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