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Changli Hu
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Changli Hu
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Effect of Cold Chain Logistic Interruptions on Lipid Oxidation and Volatile Organic Compounds of Salmon (Salmo salar) and Their Correlations With Water Dynamics
by
Ying-Jie Yu
,
Sheng-Ping Yang
,
Ting Lin
,
Yun-Fang Qian
,
Jing Xie
,
Changli
Hu
Published in
Frontiers in Nutrition
(2020)
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2
Dataset for: Effect of cold chain logistic interruptions on lipid oxidation and volatile organic compounds of salmon (Salmo salar) and their correlations with water dynamics
by
Yu, Ying-Jie
,
Yang, Sheng-Ping
,
Lin, Ting
,
Qian, Yun-Fang
,
Xie, Jing
,
Changli
Hu
Published 2020
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Dataset
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3
Dataset for: Effect of cold chain logistic interruptions on lipid oxidation and volatile organic compounds of salmon (Salmo salar) and their correlations with water dynamics
by
Yu, Ying-Jie
,
Yang, Sheng-Ping
,
Lin, Ting
,
Qian, Yun-Fang
,
Xie, Jing
,
Changli
Hu
Published 2020
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Dataset
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Related Subjects
90802 Food Engineering
90804 Food Packaging, Preservation and Safety
90805 Food Processing
FOS Other engineering and technologies
Nutrition. Foods and food supply
TX341-641
cold storage
fatty acid
low-field nuclear magnetic resonance (LF-NMR)
salmon filets
temperature fluctuations
volatile organic compounds (VOCs)
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