Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage

出版年份 2011 全文链接

标题

作者

关键词

出版物

Volume 130, Issue 2, Pages 408-416

出版商

Elsevier BV

发表日期

2011-07-26

DOI

10.1016/j.foodchem.2011.07.065

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