EFFECT OF ICED STORAGE ON FREE FATTY ACID PRODUCTION AND LIPID OXIDATION IN MULLET MUSCLE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02300.x/fullpdf
Reference27 articles.
1. Reaction of free fatty acids with protein in cod muscle frozen and stored at -29°C after aging in ice;Anderson;J. Fish. Res. Board Can.,1969
2. The storage of fish with special reference to the onset of rancidity. 1. The cold storage of herring;Bank;J. Soc. Chem. Ind. London,1938
3. Lysosomal triglyceride lipase from the lateral line tissue of rainbow trout (Salmo gairdneri);Bilinski;J. Fish. Res. Board Can.,1971
4. Lipolytic activity toward longchain triglycerides in lateral line muscle of rainbow trout (Salmo gairdneri);Bilinski;J. Fish. Res. Board Can.,1969
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