LIPID DAMAGE DURING FROZEN STORAGE OF WHOLE JACK MACKEREL (TRACHURUS SYMMETRICUS MURPHYI)
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.2006.00041.x/fullpdf
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1. Fluorescence study of the pro-oxidant effect of free fatty acids on marine lipids
2. Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage
3. Quality Assessment of Sardines During Storage by Measurement of Fluorescent Compounds
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