Rates of Cholesterol Ester Formation During Storage of Anchovy (Engraulis capensis) at Various Temperatures
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/JFP-120030040
Reference8 articles.
1. Changes in the lipids of cod during storage in ice
2. Phospholipids of marine origin. I.—The hake (Merlucius capensis, castelnau)
3. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
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