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Javed M, Yu W, Yang H, Xiong S, Liu Y. Characteristics of hemoglobin and its pro‐oxidative activity in washed silver carp (
Hypophthalmichthys molitrix
) mince as affected by pH. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15463] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Miral Javed
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Wumei Yu
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
- Department of tourism and cuisine Zhejiang Business College Hangzhou P.R. China
| | - Hong Yang
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Shanbai Xiong
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Youming Liu
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
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