Changes of Fatty Acid Composition in Frog Legs (Rana esculenta)During Cold Storage Period: Irradiation Effect-Reference-Cited by-同舟云学术

Changes of Fatty Acid Composition in Frog Legs (Rana esculenta)During Cold Storage Period: Irradiation Effect

Published:2014-02-21 Issue:5 Volume:24 Page:481-489
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Özyurt Gülsün,Etyemez Miray

Funder

Scientific Research Project Fund of Cukurova University

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference25 articles.

1. Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp

2. Ackman, R. G. 1995. Composition and nutritive value of fish and shellfish lipids. In: Fish and Fishery Products. Ruither, A. (Ed.). Wallingford, United Kingdom: CAB International. Pp. 117–156.

3. Impact of Irradiation on Fish and Seafood Shelf Life: A Comprehensive Review of Applications and Irradiation Detection

4. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

5. Multiple Range and Multiple F Tests

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