Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata)-Reference-Cited by-同舟云学术

Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata)

Published:2007 Issue:12 Volume:87 Page:2239-2246
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Tironi Valeria A,Tomás Mabel C,Añón María C

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference34 articles.

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2. Muscle Fiber?Connective Tissue Junctions in the Fish Blue Grenadier (Macruronus novaezelandiae). A Scanning Electron Microscope Study

3. Tissue degradation, amino acid liberation and bacterial decomposition of bulk stored capelin

4. Lipid Oxidation. Oily Press, Dundee, UK (1998).

5. Recent advances in assessment of marine lipid oxidation by using fluorescence

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