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Protein oxidation in sous-vide cooked Atlantic mackerel and its potential implications for the fish quality

Category

Conference lecture

Language

English

Author(s)

Affiliation

  • SINTEF Ocean / Fisheries and New Biomarine Industry
  • Norwegian University of Science and Technology

Presented at

The 9th International Congress of Food Technologists, Biotechnologists and Nutritionists

Place

Zagreb

Date

03.10.2018 - 05.10.2018

Organizer

University of Zagreb

Year

2018

View this publication at Norwegian Research Information Repository