Vacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of Mackerel
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb06851.x/fullpdf
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3. Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel
4. K.T. Hwang, 1988 . Protection of menhaden mince lipids from rancidity during frozen storage . M.S. thesis , Cornell Univ., Ithaca, NY.
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