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Journal: Foods, 2021
Volume: 10
Number: 2467
2467
Article: Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks
Authors: by Asad Nawaz, Enpeng Li, Ibrahim Khalifa, Noman Walayat, Jianhua Liu, Sana Irshad, Anam Zahra, Shakeel Ahmed, Mario Juan Simirgiotis, Mirian Pateiro and José M. Lorenzo
Link: https://www.mdpi.com/2304-8158/10/10/2467

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