Effect of vacuum‐packaging on the changes of Russian sturgeon muscle lipids during frozen storage-Reference-Cited by-同舟云学术

Effect of vacuum‐packaging on the changes of Russian sturgeon muscle lipids during frozen storage

Published:2011-09-08 Issue:11 Volume:113 Page:1385-1394
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Balev Dessislav¹,Ivanov Galin²,Dragoev Stefan¹,Nikolov Hristo²

Affiliation:

1. Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria

2. Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000494

Reference33 articles.

1. Study on lipolysis and lipid peroxidation of vacuum packed frozen Russia sturgeon;Dragoev S.;Food Proc. Ind. (Bg).,2006

2. Erickson M. C. Oxidation and lipolysis of lipids in channel catfish during frozen storage in: Otwell S. (Ed.) Proceedings of the 18th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas August 29–September 1 Seafood Science and Technology Society Williamsburg Virginia1993 pp.329–336.

3. Lipid oxidation in seafood;Khayat A.;Food Technol.,1983

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