Changes of pigments and lipid oxidation of skipjack tuna during 4°C storage

被引：0
|
作者：
Lin, Sensen [1 ]
Liao, Mingtao [1 ]
Liu, Shuchen [1 ]
Zhao, Qiaoling [1 ]
Dai, Zhiyuan [1 ,2 ]
机构：
[1] Research Institute of Aquatic Products Processing, Zhejiang Gongshang University, Hangzhou 310035, China
[2] State Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou 310035, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2014年 / 14卷 / 07期
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页码：87 / 94
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