Effects of Microorganisms on the Peroxidation of Lipid and Fatty Acid Composition of Fermented Fish Meal-Reference-Cited by-同舟云学术

Effects of Microorganisms on the Peroxidation of Lipid and Fatty Acid Composition of Fermented Fish Meal

Published:1992-01 Issue:7 Volume:56 Page:1058-1061
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

Harun-Or-Rashid Md.,Kato Fumio,Murata Akira

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.56.1058

Reference4 articles.

1. T. Tomiyama, “Kosokagakukogyo Zenshu,” Vol. 17, ed. by T. Takahashi and T. Tadokoro, “Jiryo,” Koseikaku, Tokyo, 1925, pp. 45–55.

2. Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC), ed. by S. Williams, 14th Ed., Association of Official Analytical Chemists, Inc., Virginia, U.S.A., 1984, pp. 431–988.

3. J. E. Hodge and Hofreiter, “Methods in Carbohydrate Chemistry,” Vol. 1, ed. by R. L. Whistler and M. L. Wolfrom, Academic Press, New York and London, 1962, pp. 388–389.

4. R. Ferrando, FAO Food and Nutrition Series No.2, Food and Agriculture Organization of the United Nations, Rome, 1981, p. 62.

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