Metal‐catalyzed oxidation in mackerel skin and meat lipids
- 1 October 1976
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 53 (10), 636-640
- https://doi.org/10.1007/bf02586278
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Studium der UV‐Spektren erhitzter Fette 15. Mitt. Mechanismus der thermischen Oxydation und Polymerisation der Fette, die durch Zusatz von Schwermetallkationen beschleunigt werdenMolecular Nutrition & Food Research, 1974
- TOCOPHEROLS IN THE UNSAPONIFIABLE FRACTION OF COCOA LIPIDSJournal of Food Science, 1973
- PROTEIN‐LIPID INTERACTIONSJournal of Food Science, 1973
- Analytische Untersuchung über die Veränderungen des Lipidanteils während der Lebensmittelbearbeitung und ‐lagerungMolecular Nutrition & Food Research, 1973
- Chub mackerel of Thailand (Rastrelliger neglectus, van kampen): A short study of its chemical composition, cold storage and canning propertiesJournal of the Science of Food and Agriculture, 1972
- 12-Keto Oleic Acid and its Promoting Effect on Lipid PeroxidationFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1972
- Effect of Temperature on Lipid Oxidation Catalyzed by Mackerel TissueNIPPON SUISAN GAKKAISHI, 1971
- Effect of Hematin Compounds on the Development of Rancidity in Muscle of Cod, Flounder, Scallops, and LobsterJournal of the Fisheries Research Board of Canada, 1969
- Heavy Metal Ions and the Development of Rancidity in Blended Fish MuscleJournal of the Fisheries Research Board of Canada, 1968
- Proximate Composition of Canadian Atlantic Fish: II. Mackerel, Tuna and SwordfishJournal of the Fisheries Research Board of Canada, 1961