Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

Published 2012 View Full Article

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Title
Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 135, Issue 4, Pages 2474-2482
Publisher
Elsevier BV
Online
2012-07-15
DOI
10.1016/j.foodchem.2012.07.037

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