Changes in the quality of fish oils due to storage temperature and time-Reference-Cited by-同舟云学术

Changes in the quality of fish oils due to storage temperature and time

Published:2006-01 Issue:4 Volume:98 Page:693-698
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Boran Gökhan,Karaçam Hikmet,Boran Muhammet

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Anonymous. (1986). The production of fish meal and oil. FAO Fisheries Technical Paper-142, Rome, Italy: FAO Fisheries Department.

2. Anonymous (2001). Fisheries statistics. State Institute of Statistics, Ankara, Turkey: Prime Ministry Republic of Turkey.

3. AOCS (1992). Official methods and recommended practices of the American oil chemists’ society. 4th ed., Champaign, American Oil Chemists’ Society, IL: USA.

4. Bimbo, A.P. (1998). Guidelines for Characterizing Food-Grade Fish Oils. Inform vol. 9, No. 5, Hertfordshire: UK.

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