Control of Lipid Oxidation in Cooked and Uncooked Refrigerated Carp Fillets by Antioxidant and Packaging Combinations
Author:
Affiliation:
1. Food Science and Technology Department, Faculty of Agriculture, Menofiya University, Shibin El-Kom, Egypt
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970601i
Reference28 articles.
1. Dietary induction of hepatic microsomal enzymes by thermally oxidized fats
2. Sensory Assessment of Frozen Stored Channel Catfish in Relation to Lipid Oxidation
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