Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets (Merluccius hubbsi)-Reference-Cited by-同舟云学术

Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets (Merluccius hubbsi)

Published:2008-01 Issue:2 Volume:106 Page:619-627
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Saldanha Tatiana,Bragagnolo Neura

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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3. Official Methods of Analysis of AOAC International;A.O.A.C,2002

4. Effect of modified atmosphere packing on oxidative changes in frozen stored cold water shrimp (Pandalus borealis);Bak;Food Chemistry,1999

5. Gas chromatographic estimation of oxidative deterioration in sardine during frozen storage;Béltran;Food Science And Technology-Lebensmittel-Wissenschaft & Technologie,1990

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