دورية أكاديمية
Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition
| العنوان: | Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition |
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| المؤلفون: | Lee, Jiyea, Surh, JeongheeAff1, IDs10068023015059_cor2 |
| المصدر: | Food Science and Biotechnology. 33(8):1975-1983 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 12267708 20926456 |
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| DOI: | 10.1007/s10068-023-01505-9 |