Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage-Reference-Cited by-同舟云学术

Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage

Published:2011-01 Issue:2 Volume:124 Page:459-467
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Maqsood Sajid,Benjakul Soottawat

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

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3. Maillard reaction products as encapsulants for fish oil powders;Augustin;Journal of Food Science,2006

4. Biochemical and physicochemical changes in catfish (Silurus glanisL.) muscle as influenced by different freeze–thaw cycles;Benjakul;Food Chemistry,2001

5. Photoxidation of cholesterol and lipids of Turkey meat during storage under commercial retail conditions;Boselli;Food Chemistry,2005

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