Studies on rancidity inhibition in frozen horse mackerel ( Trachurus trachurus ) by citric and ascorbic acids
Author:
Affiliation:
1. Instituto de Investigaciones Marinas (CSIC), Vigo, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200400937
Reference50 articles.
1. Science opens new horizons for marine lipids in human nutrition
2. Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods
3. Oxidation of Polyunsaturated Fatty Acids: Mechanisms, Products, and Inhibition with Emphasis on Fish
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