Article Versions Notes

Nawaz A, Li E, Khalifa I, Walayat N, Liu J, Irshad S, Zahra A, Ahmed S, Simirgiotis MJ, Pateiro M, et al. Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks. Foods. 2021; 10(10):2467. https://doi.org/10.3390/foods10102467

Nawaz, Asad, Enpeng Li, Ibrahim Khalifa, Noman Walayat, Jianhua Liu, Sana Irshad, Anam Zahra, Shakeel Ahmed, Mario Juan Simirgiotis, Mirian Pateiro, and et al. 2021. "Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks" Foods 10, no. 10: 2467. https://doi.org/10.3390/foods10102467

Nawaz, A., Li, E., Khalifa, I., Walayat, N., Liu, J., Irshad, S., Zahra, A., Ahmed, S., Simirgiotis, M. J., Pateiro, M., & Lorenzo, J. M. (2021). Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks. Foods, 10(10), 2467. https://doi.org/10.3390/foods10102467