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

✍ Scribed by Sajid Maqsood; Soottawat Benjakul; Amjad Khansaheb Balange

• Book ID: 113625988
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 743 KB
• Volume: 130
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2011.07.065