Influence of Lipid Content and Blanching on Capelin (Mallotus villosus) Drying Rate and Lipid Oxidation under Low Temperature Drying

No abstract is available for this paper.

• Publication year

  2016

• Venue

  Journal of Food Process Engineering

• Publication date

  2016-06-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1111/JFPE.12215
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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