Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)
- 1 January 1975
- journal article
- research article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 77 (6), 239-240
- https://doi.org/10.1002/lipi.19750770610
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGEJournal of Food Science, 1970
- Direct Determination of the Thiobarbituric Acid Value in Trichloracetic Acid Extracts of Fish as a Measure of Oxidative RancidityFette, Seifen, Anstrichmittel, 1970
- The Reaction of Myosin with MalonaldehydeJournal of Food Science, 1967
- Verbesserte Apparatur zur quantitativen Destillation wasserdampfflüchtiger StoffeZeitschrift für Lebensmittel-Untersuchung und Forschung, 1960
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- Oxidative Rancidity and Discoloration in MeatPublished by Elsevier ,1954