Effect of initial quality of oil and thermal processing on oxidation indexes in canned tuna

Taerian Esfahani, Sobhan; Zamindar, Nafiseh; Esmaeili, Yasaman; Sharifian, Samira

Effect of initial quality of oil and thermal processing on oxidation indexes in canned tuna

https://hdl.handle.net/10779/DRO/DU:30027385

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posted on 2025-09-03, 12:25 authored by Sobhan Taerian Esfahani, Nafiseh Zamindar, Yasaman Esmaeili, Samira Sharifian

Effect of initial quality of oil and thermal processing on oxidation indexes in canned tuna

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DOI - Is version of https://doi.org/10.1016/j.afres.2024.100553

Location

Amsterdam, The Netherlands

Open access

Yes

Language

eng

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C1.1 Refereed article in a scholarly journal

Journal

Applied Food Research

Volume

4

Article number

100553

Pagination

1-7

ISSN

2772-5022

eISSN

2772-5022

Issue

2

Publisher

Elsevier

Effect of initial quality of oil and thermal processing on oxidation indexes in canned tuna

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