Chemical composition and time-temperature Arrhenius modeling for shelf-life prediction of olive flounder (Paralichthys olivaceus) by-products
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This study investigated the time-temperature stability of olive flounder by-products (OFB) to support their use as raw materials. Five parts (head, tail, skin, viscera, and trimmings) and a mixed OFB sample were analyzed for proximate composition, fat-soluble ... ...
