The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying
Publisher's version (útgefin grein) The influence of lipid content and pretreatment methods (blanching and brining) on proteins conformation in fish (Capelin, Mallotus villosus) during drying and smoking were assessed. Soluble protein fractions were examined through changes in salt-soluble prot...
Published in: | Food Science & Nutrition |
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Main Authors: | , , |
Other Authors: | , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2019
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Subjects: | |
Online Access: | https://hdl.handle.net/20.500.11815/1780 https://doi.org/10.1002/fsn3.980 |