Oxidative stability and discoloration of frozen tilapia fillet dipped in alkali-aided protein hydrolysates from tilapia byproducts
Kwanruedee Wachirattanapongmetee Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen , Thailand. Somporn Katekaew Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand. Supawan Thawornchinsombut Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand DOI: https://doi.org/10.14456/apst.2018.6 Keywords: alkali-treated protein hydrolysate tilapia byproducts frozen tilapia […]
