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The effect of oxygen pressure and the addition of KBrO 3 and H 2 O 2 on the oxidation of sulphydryl groups to disulphide bonds in raw and heated fish
Author(s) -
Opstvedt Johannes,
Miller Ruth,
Groninger Herman
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01021.x
Subject(s) - marine fisheries , miller , fish <actinopterygii> , fishery , norwegian , service (business) , library science , marine fish , business , computer science , biology , ecology , philosophy , marketing , linguistics