Colour improvement of common carp (Cyprinus carpio) fillets by hydrogen peroxide for surimi production
Article first published online: 15 FEB 2008
© 2008 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 43, Issue 9, pages 1602–1609, September 2008
How to Cite
Jafarpour, A., Sherkat, F., Leonard, B. and Gorczyca, E. M. (2008), Colour improvement of common carp (Cyprinus carpio) fillets by hydrogen peroxide for surimi production. International Journal of Food Science & Technology, 43: 1602–1609. doi: 10.1111/j.1365-2621.2007.01622.x
- Issue published online: 8 AUG 2008
- Article first published online: 15 FEB 2008
- (Received 6 September 2006; Accepted in revised from 30 April 2007)
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