Evolution of lipid damage and volatile amine content in Patagonian squid ( Doryteuthis gahi ) by‐products during frozen storage
Author:
Affiliation:
1. Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15873
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1. Chemical and Sensory Evaluation of Crude Oil Extracted from Herring Byproducts from Different Processing Operations
2. Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness
3. Quality changes of farmed blackspot seabream (Pagellus bogaraveo) subjected to slaughtering and storage under flow ice and ozonised flow ice
4. World Squid Fisheries
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