Evaluation of physicochemical characteristics of microwave vacuum dried mackerel and inhibition of oxidation by essential oils
Crossref DOI link: https://doi.org/10.1007/s13197-019-03651-7
Published Online: 2019-02-19
Published Print: 2019-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Viji, P.
Shanmuka Sai, K. S.
Debbarma, Jesmi
Dhiju Das, P. H.
Madhusudana Rao, B.
Ravishankar, C. N.
Text and Data Mining valid from 2019-02-19
Article History
Revised: 2 October 2018
Accepted: 12 February 2019
First Online: 19 February 2019