Chemical composition and quality loss during technological treatment in coho salmon (Oncorhynchus kisutch)-Reference-Cited by-同舟云学术

Chemical composition and quality loss during technological treatment in coho salmon (Oncorhynchus kisutch)

Published:2011-01 Issue:1 Volume:44 Page:1-13
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Vinagre Julia,Rodríguez Alicia,Larraín Ma Angélica,Aubourg Santiago P.

Funder

Universidad de Chile (Chile)–Consejo Superior de Investigaciones Científicas (CSIC, Spain)

Publisher

Elsevier BV

Subject

Food Science

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4. Effect of high pressure treatment on microbial activity and lipid oxidation in chilled coho salmon;Aubourg;European Journal of Lipid Science and Technology,2010

5. Rancidity development during the chilled storage of farmed Coho salmon (Oncorhynchus kisutch);Aubourg;European Journal of Lipid Science and Technology,2005

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