Modified Method for the Analysis of Free Fatty Acids in Fish
Author:
Affiliation:
1. Instituto de Investigaciones Marinas (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf040282c
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2. Nawar, W. W. Lipids. InQuímica de los Alimentos, 2nd ed.; Fenemma, O. R., Ed.; Acribia: Zaragoza, Spain, 1992; Vol. 4, pp 157−274.
3. Quality in Frozen Foods
4. Quantitative quality tests for frozen fish: Soluble protein and free fatty acid content as quality criteria for hake (Merluccius capensis) stored at −18°C
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