Chemical and Sensory Evaluation of Crude Oil Extracted from Herring Byproducts from Different Processing Operations-Reference-Cited by-同舟云学术

Chemical and Sensory Evaluation of Crude Oil Extracted from Herring Byproducts from Different Processing Operations

Published:2003-02-25 Issue:7 Volume:51 Page:1897-1903
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aidos Isabel¹,Schelvis-Smit Rian¹,Veldman Martine¹,Luten Joop B.¹,van der Padt Albert¹,Boom Remko M.¹

Affiliation:

1. Netherlands Institute for Fisheries Research (RIVO), P.O. Box 68, 1970 AB IJmuiden, The Netherlands, Wageningen University, Food and Bioprocess Engineering Group, Biotechnion, P.O. Box 8129, 6700 EV Wageningen, The Netherlands, and Friesland Coberco Dairy Foods Corporate Research, P.O. Box 87, 7400 AB Deventer, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020684p

Reference48 articles.

1. Fish, Fatty Acids, and Human Health

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