Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage

Author： Siddaiah D.   Sagar Reddy G.V.   Raju C.V.   Chandrasekhar T.C.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.34, Iss.1, 2001-01, pp. : 47-53

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