ASCORBIC ACID AS AN ANTIOXIDANT IN FISH FLESH AND ITS DEGRADATION-Reference-Cited by-同舟云学术

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ASCORBIC ACID AS AN ANTIOXIDANT IN FISH FLESH AND ITS DEGRADATION

Published:1978-03 Issue:2 Volume:43 Page:457-460
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

DENG J. C.,WATSON M.,BATES R. P.,SCHROEDER E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02329.x/fullpdf

Reference23 articles.

1. Commercial processing of frozen fish with ascorbic acid;Bauernfeind;Food Technol.,1951

2. Food processing with added ascorbic acid;Bauernfeind;Adv. Food Res.,1970

3. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

Cited by 23 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. Oxidation in aquatic foods and analysis methods;Antioxidants and Functional Components in Aquatic Foods;2014-04-25

2. Lipid Oxidation of Muscle Foods;Food Science and Technology;2008-03-17

3. Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante período de armazenamento a -18 °C;Ciência e Tecnologia de Alimentos;2008-03

4. Effect of Handling and Packaging on the Quality of Frozen Whitefish;Journal of Food Science;2006-08-25

5. EFFECTS OF ANTIOXIDANTS ON COPPER INDUCED LIPID OXIDATION DURING SALTING OF COD (GADUS MORHUA L.);Journal of Food Lipids;2004-06

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