Rancidity development during frozen storage of mackerel ( Scomber scombrus ): effect of catching season and commercial presentation
Author:
Affiliation:
1. Department of Seafood Chemistry, Institute for Marine Research (IIM‐CSIC), Vigo, Spain
2. Department of Food Science and Chemical Technology, University of Chile, Santiago, Chile
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200401124
Reference42 articles.
1. Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods
2. Oxidation of Polyunsaturated Fatty Acids: Mechanisms, Products, and Inhibition with Emphasis on Fish
3. Contributions of Blood and Blood Components to Lipid Oxidation in Fish Muscle
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