Comparison of the contribution of formaldehyde and lipid oxidation products to protein denaturation and texture deterioration during frozen storage of minced ice-fish fillet (Champsocephalus gunnari and Pseudochaenichthys georgianus)
- 1 September 1990
- journal article
- research article
- Published by Elsevier in International Journal of Refrigeration
- Vol. 13 (5) , 336-341
- https://doi.org/10.1016/0140-7007(90)90066-6
Abstract
No abstract availableKeywords
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