ShareCRITERIA TO ASSESS RANCIDITY IN FROZEN FISH BASED ON A CALORIMETRIC DETERMINATION.
[In Polish. / En polonais.]
Author(s) : KOLAKOWSKA A., SZYBOWICZ Z.
Type of article: Article
Summary
THE PEROXIDE LEVEL IN THE FAT OF FROZEN SAMPLES OF MACKEREL AND HERRING WAS ESTABLISHED VIA CALORIMETRIC DETERMINATION AND THE RESULTS HAVE ENABLED THE ASSESSMENT OF ACCEPTABLE LEVELS OF PEROXIDE IN VARIOUS SPECIES OF FROZEN FISH.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1983-0182
- Languages: Polish
- Source: Chlodnictwo - vol. 16 - n. 7-8
- Publication date: 1981
- 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; Measurement; Mackerel; Lipid; Rancidity; Fish; Herring; Freezing
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- Author(s) : SLABYJ B. M., HULTIN H. O.
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- Author(s) : YOUNATHAN M. T., OON J. K., YUSOF R. B. M.
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