The Free Fatty Acid Content of Fish Oil, Part IV: Rates of Free Fatty Acid Formation from Phospholipids and Neutral Lipids in Anchovy ( Engraulis capensis ) Stored at Various Temperatures-Reference-Cited by-同舟云学术

The Free Fatty Acid Content of Fish Oil, Part IV: Rates of Free Fatty Acid Formation from Phospholipids and Neutral Lipids in Anchovy ( Engraulis capensis ) Stored at Various Temperatures

Published:1995-01 Issue:9 Volume:97 Page:341-346
ISSN:0931-5985
Container-title:Lipid / Fett
language:en
Short-container-title:Fett/Lipid

Author:

de Koning A. J.¹

Affiliation:

1. Fishing Industry Research Institute, 15 Lower Hope Street, Rosebank Cape Town, 7700, Republic of South Africa

Publisher

Wiley

Subject

General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19950970908

Reference7 articles.

1. The free fatty acid content of of fish oil, Part II: The effect of anchovy quality on the free fatty acid content of the resulting anchovy oil and meal;de Koning A. J.;Fat Sci. Technol.,1990

2. The Free Fatty Acid Content of Fish Oil‐An Analysis of Anchovy Lipids at Different Stages in the Manufacture of Anchovy Meal and Oil

3. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

4. A convenient method for the accurate determination of phosphorus in fish oils;de Koning A. J.;Fat Sci. Technol.,1989

5. Phospholipid hydrolysis in cod flesh stored at various temperatures

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