Lipid classes and their fatty acids at different loci of albacore (Thunnus alalunga): effects of the precooking
- 1 July 1989
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 37 (4), 1060-1064
- https://doi.org/10.1021/jf00088a053
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Total lipids and lipid classes of fish roeComparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1981
- Lipids and fatty acids of a whitefish (Coregonus albula) flesh and roeJournal of the Science of Food and Agriculture, 1980
- Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride–methanolJournal of Lipid Research, 1964
- Rancidity in Lean Fish Muscle.: I. A Proposed Accelerated Copper-Catalyzed Method for Evaluating the Tendency of Fish Muscle to Become RancidJournal of the Fisheries Research Board of Canada, 1964