Effect of Storage Conditions on Lipid Components and Color of Mugil cephalus Processed Roes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02450.x/fullpdf
Reference32 articles.
1. Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss);Baron;J Agric Food Chem,2007
2. Determination of the content of wax esters in some sea food and their molecular composition. A comparison with ω-3 enriched wax esters;Bernasconi;Lebenson Wiss Technol,2007
3. Caviars and fish roe products;Bledsoe;Crit Rev Food Sci Nutr,2003
4. Changes in the quality of fish oils due to storage temperature and time;Boran;Food Chem,2006
5. A rapid method to determine the oxidation kinetics of n-3 fatty acids in fish oil;Bórquez;Lebensm Wiss Technol,1997
Cited by 21 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes);Journal of Food Quality;2022-12-27
2. Comparative Evaluations to Enhance Chemical and Microbial Quality of Salted Grey Mullet Fish;Fishes;2022-07-19
3. Role of body weight and sex in the olfactory and gustatory pleasantness, intensity, and familiarity of a lipid‐rich food;Journal of Sensory Studies;2022-02-25
4. Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system;Journal of Food Safety;2022-02-18
5. Fish roe products: Middle East perspective;Fish Roe;2022
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3