Open AccessSensory Characteristics and Storage Quality Indicators of Surimi Franks Nutritionally Enhanced with Omega-3 Rich Flaxseed Oil and Salmon Oil
Author(s) -
Christin Rose Sell
Publication year - 2019
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.33915/etd.4917
Subject(s) - syneresis , food science , chemistry , thiobarbituric acid , polyunsaturated fatty acid , lipid oxidation , fish oil , functional food , fatty acid , fish <actinopterygii> , biology , biochemistry , fishery , lipid peroxidation , antioxidant