ShareEFFECT OF RELEASE OF FREE FATTY ACIDS BY ENZYMATIC HYDROLYSIS OF PHOSPHOLIPIDS ON LIPID OXIDATION DURING STORAGE OF FISH MUSCLE AT 268K (-5 DEG C).
Author(s) : TOYOMIZU M., HANAOKA K., YAMAGUCHI K.
Type of article: Article
Summary
GROUND CARP AND MACKEREL MEAT WAS STORED AT 268K OVER 4 WEEKS. CHANGES IN THE THIOBARBITURIC ACID INDEX, THE OXIDATION SENSITIVENESS OF MUSCLE LIPIDS AND THE ANTIOXYGEN ACTIVITIES OF LIPIDS. (Bull. bibliogr. CDIUPA, FR., 15, N.8, 1981/08, 30, 158583.
Details
- Original title: EFFECT OF RELEASE OF FREE FATTY ACIDS BY ENZYMATIC HYDROLYSIS OF PHOSPHOLIPIDS ON LIPID OXIDATION DURING STORAGE OF FISH MUSCLE AT 268K (-5 DEG C).
- Record ID : 1982-1260
- Languages: English
- Source: Bull. jap. Soc. sci. Fish. - vol. 47 - n. 5
- Publication date: 1981
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