Lipid oxidation in salted-dried fish: The effect of temperature and light on the rate of oxidation of a fish oil-Reference-Cited by-同舟云学术

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

Published:1993 Issue:4 Volume:62 Page:355-359
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,Goodwin Lisa,Smith Gillian,Hole Michael

Publisher

Wiley

Subject

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

Reference10 articles.

1. 1984 The influence of salt on rancidity development in salted-dried fish. MPhil Thesis, CNAA, HCHE, Hull, UK.

2. 1985 Investigation into post-harvest losses of cured fish in SE Asia (ODA project R3693 Report 9). Overseas Development Administration, London, UK.

3. IUPAC 1979 Standard Methods for the Analysis of Oils, Fats & Derivatives (6th edn). International Union of Pure & Applied Chemists, New York, USA, pp 96–102.

4. Methods for determining peroxide in lipids

5. Rancidity and lipid oxidation of dried-salted sardines

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