Lipid deterioration during chilled storage of Atlantic pomfret ( Brama brama )
Author:
Affiliation:
1. Instituto de Investigaciones Marinas (CSIC), Vigo, Spain
2. Departmento de Parasitología, Universidad de Vigo, Vigo, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200300804
Reference41 articles.
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3. A. Simopoulos: Nutritional aspects of fish. In: Seafood from producer to consumer integrated approach to quality. Eds.J. Luten T. Börrensen J. Oehlenschläger Elsevier Science London (UK) 1997 pp. 589‐607.
4. J. Cheftel H. Cheftel: Introducción a la bioquímica y tecnología de alimentos. Editorial Acribia Zaragoza (Spain) 1976 pp. 237‐323.
5. Oxidation of Polyunsaturated Fatty Acids: Mechanisms, Products, and Inhibition with Emphasis on Fish
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