Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets

被引：0
|
作者：
Muhammad Issa Khan
Muhammad Nawaz Adrees
Muhammad Sajid Arshad
Faqir Muhammad Anjum
Cheorun Jo
Aysha Sameen
机构：
[1] National Institute of Food Science and Technology,Department of Agricultural Biotechnology, Center for Food and Bioconvergence
[2] University of Agriculture,undefined
[3] Research Institute of Agricultural and Life Science,undefined
[4] Seoul National University,undefined
[5] Institute of Home and Food Sciences,undefined
[6] Government College University,undefined
来源：
Lipids in Health and Disease | / 14卷
关键词：
Whey protein coating; Fish fillets; TBARS; TVBN; Oxidative stability; Quality;
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