Differential lipid oxidation in various parts of frozen mackerel
- 1 February 1977
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 12 (1), 37-47
- https://doi.org/10.1111/j.1365-2621.1977.tb00083.x
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
- The influence of lipids on fish qualityInternational Journal of Food Science & Technology, 2007
- Hept-cis-4-enal and its contribution to the off-flavour in cold stored codJournal of the Science of Food and Agriculture, 1974
- PROTEIN‐LIPID INTERACTIONSJournal of Food Science, 1973
- Analytische Untersuchung über die Veränderungen des Lipidanteils während der Lebensmittelbearbeitung und ‐lagerungMolecular Nutrition & Food Research, 1973
- Seasonal variations in the chemical composition of Cornish mackerel, Scomber scombrus (L), with detailed reference to the lipidsInternational Journal of Food Science & Technology, 1972
- Kinetics of lipid oxidation in foodsC R C Critical Reviews in Food Technology, 1971
- Effect of Temperature on Lipid Oxidation Catalyzed by Mackerel TissueNIPPON SUISAN GAKKAISHI, 1971
- Liquid Water in Frozen Tissue: Study by Nuclear Magnetic ResonanceScience, 1966
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959