Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions
Version of Record online: 1 FEB 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 2, pages C242–C249, March 2011
How to Cite
Thiansilakul, Y., Benjakul, S. and Richards, M. P. (2011), Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions. Journal of Food Science, 76: C242–C249. doi: 10.1111/j.1750-3841.2010.01992.x
- Issue online: 1 MAR 2011
- Version of Record online: 1 FEB 2011
- MS 20100860 Submitted 7/29/2010, Accepted 10/2/2010.
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