Technical note: Stability of lipids of frozen albacore (Thunnus alalunga) during steam cooking-Reference-Cited by-同舟云学术

Technical note: Stability of lipids of frozen albacore (Thunnus alalunga) during steam cooking

Published:2007-06-28 Issue:3 Volume:24 Page:341-345
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

AUBOURG S.,PEREZ-MARTIN R.,GALLARDO J. M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb00653.x/fullpdf

Reference23 articles.

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3. The development of rancidity in cold-stored herrings: The influence of some antioxidants;Banks;Journal of the Science of Food and Agriculture,1952

4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Lipid hydrolysis in frozen baltic herring;Bosund;Journal of Food Science,1969

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