Alteration of the lipid of red carp (Cyprinus carpio) during frozen storage-Reference-Cited by-同舟云学术

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Alteration of the lipid of red carp (Cyprinus carpio) during frozen storage

Published:2019-02-17 Issue:4 Volume:7 Page:1371-1378
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Tenyang Noel¹²^ORCID,Tiencheu Bernard²³,Tonfack Djikeng Fabrice⁴,Morfor Azia Theresia⁴,Womeni Hilaire Macaire²

Affiliation:

1. Department of Biological Sciences, Faculty of Science University of Maroua Maroua Cameroon

2. Department of Biochemistry, Faculty of Science University of Dschang Dschang Cameroon

3. Department of Biochemistry, Faculty of Science University of Buea Buea Cameroon

4. School of Agriculture and Natural Resources Catholic University Institute of Buea Buea Cameroon

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.971

Reference41 articles.

1. Badui Dergal S.(2006).Quimica de los alimentos. cuarta edicion Naucalpan Mexico:Pearson Educacion 736P.

2. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

3. A Critical Look at Whether ‘Freshness’ Can Be Determined

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