Rancidity and lipid oxidation of dried-salted sardines
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb01085.x/fullpdf
Reference23 articles.
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2. Interference by formaldehyde in the 2-thiobarbituric acid test for rancidity;Careche;Journal of the Science of Food and Agriculture,1988
3. Measurement of fluorescent lipid peroxidation products in biological systems and tissues;Fletcher;Analytical Biochemistry,1973
4. Lipid hydroperoxide reactivity with protein and amino acid -- a review;Gardner;Journal of Agricultural and Food Chemistry,1979
5. Fatty acids of neutral and phospholipids, rancidity score and TBA values as influenced by packaging and storage;Gokalp;Journal of Food Science,1983
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