Seafoods: Chemistry, Processing Technology and Quality

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Cover of 'Seafoods: Chemistry, Processing Technology and Quality'

Table of Contents

Attention for Chapter 3: Protein hydrolysis in seafoods

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Citations

dimensions_citation: 169 Dimensions

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So far, Dimensions has found 169 publications that cite this research output.

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The use of Tetraselmis chuii as seafood flavoring agent in a vegetable broth

Article in Algal Research (June 2024)

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

Article in Foods (March 2024)

Is Mushy Tuna Syndrome a Growing Problem for the Tuna Industry?

Article in Foods (September 2023)

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