Seaweed as an Ingredient for Nutritional Improvement of Fish Jerky
Author:
Affiliation:
1. Fish Processing Division, Central Institute of Fisheries Technology; Cochin Kerala 682029 India
2. Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, Kerela 682029, India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12845/fullpdf
Reference37 articles.
1. Green improved processes to extract bioactive phenolic compounds from brown macroalgae using Sargassum muticum as model;Anaëlle;Talanta,2013
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