Comparison of chemical measurements to differentiate oxidative stability of frozen minced tilapia fish muscle
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb02101.x/fullpdf
Reference10 articles.
1. the kinetics of the autoxidation of polyunsaturated fatty acids;Cosgrove;Lipids,1987
2. Lipid and tocopherol composition of two varieties of tilapia;Erickson;Journal of Aquatic Food Product Technology,1992
3. Ability of chemical measurements to differentiate oxidative stabilities of frozen minced muscle tissue from farm-raised striped bass and hybrid striped bass;Erickson;Food Chemistry,1993
4. A review of the methodology of the 2-thiobarbituric acid test;Hoyland;Food Chemistry,1991
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2. Development of Lipid Changes Related to Quality Loss During the Frozen Storage of Farmed Coho Salmon (Oncorhynchus kisutch);Journal of the American Oil Chemists' Society;2007-06-29
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4. LIPID PEROXIDATION IN SARCOPLASMIC RETICULUM AND MUSCLE OF TILAPIA IS INHIBITED BY DIETARY VITAMIN E SUPPLEMENTATION;Journal of Food Biochemistry;2004-05
5. Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in α-, γ-, and δ-tocopherol through dietary supplementation;Food Chemistry;1998-06
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