Drying-Induced Changes in Fish and Fishery Products

Author:

Saklani Pooja,Prabhakar Parmanand,Kumar Sarvendra,Siddhnath

Publisher

Springer Nature Switzerland

Reference63 articles.

1. Abbey, L., Glover-Amengor, M., Atikpo, M. O., Atter, A., & Toppe, J. (2017). Nutrient content of fish powder from low value fish and fish byproducts. Food Science & Nutrition, 5(3), 374–379. https://doi.org/10.1002/fsn3.402

2. Abd El, H. A. H. M. (2012). Lipid peroxidation end-products as a key of oxidative stress: Effect of antioxidant on their production and transfer of free radicals. In Lipid peroxidation. Intech Open. https://doi.org/10.5772/45944

3. Abolagba, O. J., Akise, O. G., & Orukpe, J. D. (2015). Effects of pirimiphos methyl and common salt (NaCl) on the prevention of Dermestes maculatus from smoke dried Clarias garepinus (Burchell, 1822). Nigerian Journal of Agriculture, Food and Environment, 11(1), 73e77.

4. Abraha, B., Admassu, H., Mahmud, A., Tsighe, N., Shui, X. W., & Fang, Y. (2018). Effect of processing methods on nutritional and physico-chemical composition of fish: A review. MOJ Food Processing & Technology, 6(4), 376–382.

5. Adawiyah, D. R., Soekarto, T. S., & Hariyadi, P. (2012). Fat hydrolysis in a food model system: Effect of water activity and glass transition. International Food Research Journal, 19(2), 737.

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