The effect of replacing oil with water and NaCl with KCl on soybean oil hydrolysis and oxidation in canned skipjack tuna fish at the end of the 18-month shelf life
Crossref DOI link: https://doi.org/10.1007/s10068-017-0007-4
Published Online: 2017-02-28
Published Print: 2017-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Nazari, Forouzan
Goli, Mohammad
License valid from 2017-02-01