ShareChanges in lipid oxidation during cooking of refrigerated minced channel catfish muscle.
Author(s) : ERICKSON M. C.
Type of article: Book chapter
Summary
Determination of the contents in tocopherols, fluorescent pigments and compounds acting with thiobarbituric acid in minced catfish flesh, refrigerated for 0 to 7 days before cooking.
Details
- Original title: Changes in lipid oxidation during cooking of refrigerated minced channel catfish muscle.
- Record ID : 1994-0361
- Languages: English
- Source: In: Lipid Oxid. Food, Am. chem. Soc. - 344-350; 26 ref.
- Publication date: 1992
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