Metal-catalyzed oxidation in mackerel skin and meat lipids
Author:
Affiliation:
1. Fisheries and Marine Service, Halifax Laboratory; Environment Canada; 1707 Lower Water St. Halifax B3J 2R3 Nova Scotia Canada
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference39 articles.
1. Kinetics of lipid oxidation in foods
2. Mackerel Lipids and Fatty Acids
3. Ke , P.J. D.M. Nash R.G. Ackman Ibid.
4. Autoxidation of polyunsaturated fatty compounds in mackerel oil: Formation of 2,4,7-decatrienals
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