Comparison of the Sensory Quality and Oxidative Rancidity Status of Frozen-Cooked Mussels (Mytilus edulis L.)-Reference-Cited by-同舟云学术

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Comparison of the Sensory Quality and Oxidative Rancidity Status of Frozen-Cooked Mussels (Mytilus edulis L.)

Published:1986-05 Issue:3 Volume:51 Page:809-811
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ABLETT RICHARD F.,GOULD STEPHEN P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb13937.x/fullpdf

Reference15 articles.

1. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

2. Genetic Differentiation in the Face of Gene Flow: A Study of Mussel Populations from a Single Nova Scotian Embayment

Cited by 2 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. Physical and chemical properties of lipid by-products from seafood waste;Maximising the Value of Marine By-Products;2007

2. Enzymatic Lipid Peroxidation in the Gonadal and Hepatopancreatic Microsomal Fraction of Cultivated Mussels (Mytilus edulis L.);Journal of Food Science;1987-05

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