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

✍ Scribed by Suthasinee Yarnpakdee; Soottawat Benjakul; Hordur G. Kristinsson; Sajid Maqsood

• Book ID: 116484943
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 409 KB
• Volume: 135
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.07.037