Phospholipids of marine origin. III.—The pilchard (Sardina ocellata, Jenyns) with particular reference to oxidation in pilchard meal manufacture
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference17 articles.
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4. Phospholipids of the South African pilchard(Sardina ocellata Jenyns)
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1. N-3 fatty acids for human nutrition: stability considerations;European Journal of Lipid Science and Technology;2002-12
2. THE FREE FATTY ACID CONTENT OF FISH OIL: THE EFFECT OF LIME ADDITION ON THE REDUCTION OF THE FREE FATTY ACID CONTENT OF FISH OIL DURING THE FISH MEAL AND OIL PRODUCTION PROCESS;International Journal of Food Properties;2001-03-31
3. Phospholipids of marine origin. The lantern fish (Lampanyctodes hectoris);Journal of the Science of Food and Agriculture;1991
4. The Free Fatty Acid Content of Fish Oil, Part II: The Effect of Anchovy Quality on the Free Fatty Acid Content of the Resulting Anchovy Oil and Meal;Lipid / Fett;1990-01
5. Occurrence and Characteristics of Oils and Fats;The Lipid Handbook;1986
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