Inhibition of frozen storage‐induced oxidation and structural changes in myofibril of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition
- 23 May 2013
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 48 (9), 1916-1923
- https://doi.org/10.1111/ijfs.12171
Abstract
No abstract availableKeywords
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