Sylvie Eymard, Elodie Carcouët, Marie-Joëlle Rochet, Justine Dumay, Christine Chopin and Claude Genot Development of lipid oxidation during manufacturing of horse mackerel surimi Journal of the Science of Food and Agriculture 85
Article first published online: 31 MAR 2005 | DOI: 10.1002/jsfa.2145
Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf
Required = Required Field
Choose captcha format: Image or Audio. Click here if you need help.