Changes 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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