Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon-Reference-Cited by-同舟云学术

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Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon

Published:1997-07-01 Issue: Volume: Page:148-165
ISSN:0097-6156
Container-title:Flavor and Lipid Chemistry of Seafoods
language:
Short-container-title:

Author:

Ackman R. G.¹,Parazo M. P. M.¹,Lall S. P.²

Affiliation:

1. Canadian Institute of Fisheries Technology, DalTech, Dalhousie University, P.O. Box 1000, Halifax, Nova Scotia B3J 2X4, Canada

2. Institute for Marine Biosciences, National Research Council Canada, 1411 Oxford Street, Halifax, Nova Scotia B3H 3Z1, Canada

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-1997-0674.ch014

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of oxidized fish oil on lipid metabolism in Rhynchocypris lagowski Dybowski;Aquaculture Reports;2020-07

2. New approach for vitamin E extraction in rainbow trout flesh: Application in fish fed commercial and red seaweed‐supplemented diets;European Journal of Lipid Science and Technology;2015-06-29

3. Effects of oxidized fish oil intake on tissue lipid metabolism and fatty acid composition of channel catfish (Ictalurus punctatus);Aquaculture Research;2013-02

4. Effects of dietary oxidized oil and vitamin E on the growth, blood parameters and body composition of juvenile Atlantic codGadus morhua(Linnaeus 1758);Aquaculture Research;2008-07

5. Understanding lipid oxidation in fish;Safety and Quality Issues in Fish Processing;2002

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