Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium-A Review

Seafoods are known to include high contents of valuable constituents. However, they are reported to be highly perishable products, whose quality rapidly declines post-mortem, thus demanding efficient processing and storage. Among the traditional technologies, canning represents one of the most impor...

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Váldodahkki: Santiago P. Aubourg (Dahkki)
Materiálatiipa: Girji
Almmustuhtton: MDPI AG, 2023-01-01T00:00:00Z.
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3rd Floor Main Library

oažžasuvvan: 3rd Floor Main Library
Hildobáiki: A1234.567
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