Old Web
English
Sign In
Acemap
>
Paper
>
THE EFFECT OF “GREEN” ANTIOXIDANTS ON LIPID OXIDATION IN DRIED SALMON (Salmo salar) DURING STORAGE CONDITIONS
THE EFFECT OF “GREEN” ANTIOXIDANTS ON LIPID OXIDATION IN DRIED SALMON (Salmo salar) DURING STORAGE CONDITIONS
2021
Kamal Alhammad
Nazlin Howell
Nazrul Haq
Keywords:
Salmo
lipid oxidation
Chemistry
Food science
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]