Blar i Institutt for bioteknologi og matvitenskap på emneord "ntnudaim:6717"
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Effect of protein and lipid oxidation in the changes of color in salted and dried herring and klippfish
(Master thesis, 2012)Color in fish products is sometimes used as quality index. Behind the development of color in fish product are a series of chemical reactions as protein and lipid oxidation as well as Maillard reactions. Transition metals ...