Consequences of frozen storage for nutritional value of hake / Consecuencias del almacenamiento en congelación en el valor nutricional de merluza
Author:
Affiliation:
1. Instituto del Frío, CSIC Ciudad Universitaria s/n, 28040 Madrid, Spain
2. Hospital La Paz, Paseo de la Castellana 261, 28046 Madrid, Spain
Abstract
Publisher
SAGE Publications
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Link
http://journals.sagepub.com/doi/pdf/10.1177/108201329900500607
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2. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
3. The effect of neutral and oxidized lipids on functionality in hake (Merluccius merluccius L.): A dimethylamine- and formaldehyde-forming species during frozen storage
4. Effect of neutral and oxidized lipids on protein functionality in megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus R.) during frozen storage
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