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 |
تدمد: | 12267708 20926456 |
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DOI: | 10.1007/s10068-023-01505-9 |