Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods
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Publisher
Springer US
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http://link.springer.com/content/pdf/10.1007/978-1-4615-5975-7_9.pdf
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4. Anderson, H.J., Bertelsen, G., Christophersen, A.G., Ohlen, A., and Skibsted, L.H. 1990. Development of rancidity in salmonid steaks during retail display. Z. Lebensm. Unters. Forsch. 191:119–122.
5. Apgar, M.E. and Hultin, H.O. 1982. Lipid peroxidation in fish muscle microsomes in the frozen state. Cryobiol. 19:154–162.
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