Stability of potassium iodide and omega-3 fatty acids in fortified freshwater fish emulsion sausage

Author:

Panpipat Worawan,Yongsawatdigul Jirawat

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Lipid oxidation and sensory characteristics of fresh and cured sausage from linolenic acid enrich pork;Ahn;Journal of Food Quality,1995

2. Allen, E. M. (1996). Acute iodine ingestion increases interphyroidal glutathione (online). Available: 〈http://www.glutathione.htm〉.

3. Official methods of analysis of the association of official analytical chemists,1997

4. Rancidity development during the chilled storage of farmed Coho salmon (Oncorhynchus kisutch);Aubourg;European Journal of Lipid Science and Technology,2005

5. Flesh lipid and carotenoid composition of Scottish farmed Atlantic salmon (Salmo salar);Bell;Journal of Agricultural and Food Chemistry,1998

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