Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis

Published 2007 View Full Article

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Title
Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 109, Issue 1, Pages 176-183
Publisher
Elsevier BV
Online
2007-12-19
DOI
10.1016/j.foodchem.2007.11.080

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