Characterization of fish sausage manufactured with combination of sunflower oil and fish oil stabilized with fish roe protein hydrolysates
Crossref DOI link: https://doi.org/10.1007/s13197-019-04179-6
Published Online: 2019-11-18
Published Print: 2020-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hajfathalian, Mona
Jorjani, Sarah
Ghelichi, Sakhi http://orcid.org/0000-0003-3112-8018
Text and Data Mining valid from 2019-11-18
Version of Record valid from 2019-11-18
Article History
Revised: 6 November 2019
Accepted: 14 November 2019
First Online: 18 November 2019