Effect of pretreatments on chemical compositions of mince from Nile tilapia (Oreochromis niloticus) and fishy odor development in protein hydrolysate

International Aquatic Research

Volumn 4, Issue 1, 2012, Pages

  Yarnpakdee, Suthasinee ^a   Benjakul, Soottawat ^a   Kristinsson, Hordur G ^b,c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b Matis Icelandic Food and Biotechnology R D   (Iceland)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

Fishy odor; Fortification; Lipid oxidation; Nile tilapia; Protein hydrolysate

Indexed keywords

OREOCHROMIS NILOTICUS;

EID: 84885679821     PISSN: 20084935     EISSN: 20086970     Source Type: Journal    
DOI: 10.1186/2008-6970-4-7     Document Type: Article

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