A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-018-33880-3.pdf
Reference36 articles.
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3. Maqsood, S., Benjakul, S. & Kamal-Eldin, A. Haemoglobin-mediated lipid oxidation in the fish muscle: A review. Trends in Food Science & Technology. 28, 33–43 (2012).
4. Yarnpakdee, S., Benjakul, S. & Kristinsson, H. G. Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin. Journal of the Science of Food & Agriculture 94, 219–226 (2014).
5. Nesvadba, P. Thermal Properties and Ice Crystal Development in Frozen Foods (2008).
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