Control of Lipid Oxidation in Extruded Salmon Jerky Snacks
Article first published online: 10 NOV 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 1, pages C8–C13, January/February 2011
How to Cite
Kong, J., Perkins, L. B., Dougherty, M. P. and Camire, M. E. (2011), Control of Lipid Oxidation in Extruded Salmon Jerky Snacks. Journal of Food Science, 76: C8–C13. doi: 10.1111/j.1750-3841.2010.01896.x
- Issue published online: 13 JAN 2011
- Article first published online: 10 NOV 2010
- MS 20100050 Submitted 01/14/2010, Accepted 09/14/2010.
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