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Use of natural antioxidants in sous vide tilapia fillet:
L. F. S. Alves
;
S. S. Corrêa
;
J. D. M. Rocha
...
http://www.iz.sp.gov.br/bia/index.php/bia/article/view/1694. , 2020
Link:
https://doi.org/10.17523/bia.2020.v77.e1471
RT Journal T1
Use of natural antioxidants in sous vide tilapia fillet
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2c833e762d5f49fd9f303f285c7f91ee&Exemplar=1&LAN=DE A1 L. F. S. Alves A1 S. S. Corrêa A1 J. D. M. Rocha A1 D. A. V. Amado A1 S. M. Cottica A1 M. L. R. Souza PB Instituto de Zootecnia YR 2020 K1 lipid oxidation K1 fish processing K1 tbars K1 Animal culture K1 SF1-1100 JF http://www.iz.sp.gov.br/bia/index.php/bia/article/view/1694 LK http://dx.doi.org/https://doi.org/10.17523/bia.2020.v77.e1471 DO https://doi.org/10.17523/bia.2020.v77.e1471 SF ELIB - SuUB Bremen
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