Peptides in rainbow trout (Oncorhynchus mykiss) muscle subjected to ice storage and cooking - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Chemistry Year : 2007
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hal-02661226 , version 1 (30-05-2020)

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  • HAL Id : hal-02661226 , version 1
  • PRODINRA : 22714

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Caroline Bauchart, Christophe C. Chambon, Philippe Patureau Mirand, Isabelle Savary-Auzeloux, Didier Remond, et al.. Peptides in rainbow trout (Oncorhynchus mykiss) muscle subjected to ice storage and cooking. Food Chemistry, 2007, 100, pp.1566-1572. ⟨hal-02661226⟩
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