The effects of fat content and storage temperature on the storage life of smoked sardine fillets (Sardina pilchardus W.) prepared from frozen sardine-Reference-Cited by-同舟云学术

The effects of fat content and storage temperature on the storage life of smoked sardine fillets (Sardina pilchardus W.) prepared from frozen sardine

Published:1991-01 Issue:3 Volume:42 Page:347-356
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Beltrán A.,Moral A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Official Methods of Analysis,1975

2. Caracteristicas y conservación por el frío de sardina (Sardina pilchardus W.) ahumada: Influencia de la estacionalidad y del tratamiento frigorificoa de la materia prima. Estudio de los ácidos grasos;Beltrán,1988

3. Keeping quality of vacuum-packed smoked sardine fillets: Microbiological aspects;Beltrán;Lebensm. Unters. Forsch.,1989

4. Stability of lipids and polyunsaturated fatty acids during smoking of Atlantic mackerel (Scomber scombrus);Bhuiyan;J. Amer. Oil Chem. Soc.,1986

5. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Phys.,1959

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