Effect of neutral and oxidized lipids on protein functionality in megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus R.) during frozen storage
- 1 January 1990
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 37 (4) , 275-287
- https://doi.org/10.1016/0308-8146(90)90108-g
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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