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 - 2012
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.33915/etd.4917
Subject(s) - syneresis , food science , chemistry , thiobarbituric acid , lipid oxidation , polyunsaturated fatty acid , fish oil , water activity , fatty acid , water content , fish <actinopterygii> , fishery , biology , biochemistry , antioxidant , lipid peroxidation , geotechnical engineering , engineering
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