The Effect of Natural Antioxidant Extracted from Shrimp Shell on Oxidative and Hydrolytic Rancidity of Sable Fish Mince

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2018-12-15 DOI:10.25177/JFST.3.6.5

Charlie Li, Sift Desk Journals Open Access Journals

引用次数: 1

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虾壳天然抗氧化剂对黑貂肉氧化及水解酸败的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.