Article Versions Notes

Todeschini S, Perreault V, Goulet C, Bouchard M, Dubé P, Boutin Y, Bazinet L. Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content. Foods. 2021; 10(4):884. https://doi.org/10.3390/foods10040884

Todeschini, Sarah, Véronique Perreault, Charles Goulet, Mélanie Bouchard, Pascal Dubé, Yvan Boutin, and Laurent Bazinet. 2021. "Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content" Foods 10, no. 4: 884. https://doi.org/10.3390/foods10040884

Todeschini, S., Perreault, V., Goulet, C., Bouchard, M., Dubé, P., Boutin, Y., & Bazinet, L. (2021). Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content. Foods, 10(4), 884. https://doi.org/10.3390/foods10040884