Protein oxidation in sous-vide cooked Atlantic mackerel and its potential implications for the fish quality
Category
Academic lecture
Language
English
Author(s)
- Janna Cropotova
- Kari Cecilie Aftret
- Revilija Mozuraityte
- Inger Beate Standal
- Turid Rustad
Affiliation
- Norwegian University of Science and Technology
- Unknown
- SINTEF Ocean / Fisheries and New Biomarine Industry
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