Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing
12 pages, 3 tables.-- This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/348527 |
| Acceso en línea: | http://hdl.handle.net/10261/348527 |
| Access Level: | acceso abierto |
| Palabra clave: | Horse mackerel Octopus-cooking liquor Oxidation Hydrolysis ω3 fatty acids Rancidity Quality horse mackerel oxidation hydrolysis rancidity quality |
| Sumario: | 12 pages, 3 tables.-- This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license |
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