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CHARACTERIZATION OF FATTY ACIDS AND LIPID CLASSES OF SARDINE (SARDINA PILCHARDUS) AND ITS VARIATION WITH SEASON.
Author(s) : NUNES M. L.
Summary
THE SARDINA PILCHARDUS SARDINE IS A VERY ABUNDANT SPECIES WHICH CAN PLAY A VERY BIG PART IN THE HUMAN DIET. IN ORDER TO KNOW MORE ABOUT THIS SPECIES AND TO USE IT BETTER, STUDIES WERE DONE ON THE CHARACTERIZATION AND THE COMPOSITION OF THE LIPIDS OF THE SARDINE.
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Pages: p 339-350
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Details
- Original title: CHARACTERIZATION OF FATTY ACIDS AND LIPID CLASSES OF SARDINE (SARDINA PILCHARDUS) AND ITS VARIATION WITH SEASON.
- Record ID : 1992-1219
- Languages: English
- Source: Chilling and Freezing of New Fish Products.
- Publication date: 1990/09/18
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Oxidation; Lipid; Sardine; Fish; Fatty acid
-
OXIDATION OF COD SKIN LIPIDS AND COD MUSCLE TIS...
- Author(s) : STODOLNIK L., SZYMCZYK M.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
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LIPID CHANGES IN COD MUSCLE TISSUE FROZEN IN LI...
- Author(s) : STODOLNIK L.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
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CHANGES IN ROE LIPIDS OF BALTIC HERRING, BALTIC...
- Author(s) : STODOLNIK L.
- Date : 1990/09/18
- Languages : English
- Formats : PDF
View record
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CHANGES IN LIPIDS AND PROTEINS OF MARINE CATFIS...
- Author(s) : SRIKAR L. N., SESHADRI H. S., FAZAL A. A.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
-
Lipid oxidation indices to evaluate sardine fre...
- Author(s) : Ifremer, FIOM, BANDARRA N. M., UNDELAND I., NUNES M. L., BATISTA I., EMPIS J. M.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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