Lipid oxidation in salted-dried fish: II. The effect of photosensitisers on the rate of oxidation of a fish oil-Reference-Cited by-同舟云学术

Lipid oxidation in salted-dried fish: II. The effect of photosensitisers on the rate of oxidation of a fish oil

Published:1995-04 Issue:4 Volume:67 Page:493-499
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Davis Louise,Smith Gillian,Hole Michael

Publisher

Wiley

Subject

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

Reference6 articles.

1. Lipid oxidation in salted-dried fish: The effect of temperature and light on the rate of oxidation of a fish oil

2. Methods for determining peroxide in lipids

3. Rancidity and lipid oxidation of dried-salted sardines

4. 1987 Factors affecting singlet oxygen oxidation of soybean oil. In: Frontiers of Flavour (Proceedings of the 5th International Flavour Conference, Chalkidiki, Greece). Elsevier Science, Amsterdam, The Netherlands.

5. 1988 Analysis of food lipid material using capillary gas-liquid chromotography. PhD thesis, Humberside Polytechnic, UK.

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