Lipolysis and Lipid Oxidation in Frozen Minced Mackerel as Related to Tg', Molecular Diffusion, and Presence of Gelatin
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb09854.x/fullpdf
Reference44 articles.
1. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
2. Oxidative Rancidity in Frozen Stored Cod Fillets
3. Ionic Diffusion in Frozen Starch Gels
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