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Changes of pigments and color in sardine () and mackerel () muscle during iced storage
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Changes of pigments and color in sardine () and mackerel () muscle during iced storage
Changes of pigments and color in sardine () and mackerel () muscle during iced storage
MC
Manat Chaijan
Manat Chaijan
Soottawat Benjakul
Soottawat Benjakul
WV
Wonnop Visessanguan
Wonnop Visessanguan
Cameron Faustman
Cameron Faustman
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1 December 2005
journal article
Published by
Elsevier BV
in
Food Chemistry
Vol. 93
(4)
,
607-617
https://doi.org/10.1016/j.foodchem.2004.10.035
Abstract
No abstract available
Keywords
MYOGLOBIN
PIGMENT
COLOR
MUSCLE
SARDINE
MACKEREL
Cited by 172 articles