Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices - Concepedia

Concepedia

Publication | Closed Access

Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices

89

Citations

16

References

2014

Year

Xiangjin Fu, Qinglu Lin, XU Shi-ying, Zhang Wang

Food ChemistryFood AnalysisSilver Carp SlicesLipid OxidationFood PreservationOxidative Stress

References

	Year	Citations

Page 1