Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (clupea harengus) filleting co-products

HIGHLIGHTS

• who: Mursalin Sajib from the Chalmers University have published the paper: Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products, in the Journal: Scientific Reports Scientific Reports of 27/02/2020
• what: The fit of the models was also evaluated by adjusted R2 values, which minimizes the possibilities of overfitting the models, where a value close to 1.0 represents a good fit of the model52,53.
• how: Analysis of variance (ANOVA) was used to estimate the statistical . . .
  

   

  

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