Effect of neutral and oxidized lipids on protein functionality in megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus R.) during frozen storage-Reference-Cited by-同舟云学术

Effect of neutral and oxidized lipids on protein functionality in megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus R.) during frozen storage

Published:1990-01 Issue:4 Volume:37 Page:275-287
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Careche M.,Tejada M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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2. Interaction between lipid and protein during frozen storage. II. Effect of non-polar and polar lipid on rainbow trout myofibrils during frozen storage;Andou;Bull. Fac. Fish. Hokkaido Univ.,1980

3. Interaction between lipid and protein during frozen storage. III. Interaction between water and lipid surrounding myofibrillar protein;Andou;Bull. Fac. Fish. Hokkaido Univ.,1981

4. Influenza del tipo di congelamento e del magazzinaggio a bassa temperatura sulla qualita delle sardine (Clupea pilchardus W.);Baldrati;Industria conserve,1982

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

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