Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product

Overview of attention for article published in Food Chemistry, April 2021

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Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product https://t.co/GFv0eSkdIj

The latest publication from Otago Biochemistry Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product https://t.co/C7FdKsOuvV Food Chem. 20… …

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