ShareLIPID COMPOSITION OF FRESH AND FROZEN-STORED KRILL.
Author(s) : KOLAKOWSKA A.
Type of article: Article
Summary
CHANGES IN THE TRIGLYCERIDE, PHOSPHOLIPID, FREE FATTY ACID, CHOLESTEROL ESTER PROFILES OF FROZEN KRILL AFTER 30 DAY OR 7 MONTH STORAGE. FREEZING AFFECTS THE LIPID COMPOSITION OF KRILL. MONOGLYCERIDES, NON-EXISTENT IN FRESH SHRIMP, APPEAR AFTER 7 MONTH COLD STORAGE.
Details
- Original title: LIPID COMPOSITION OF FRESH AND FROZEN-STORED KRILL.
- Record ID : 1987-0609
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 182
- Publication date: 1986
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Lipid; Chemical property; Krill; Crustacea; Freezing
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- Author(s) : MROCKOV K. A., SEPELEVA G. S., JUDIN V. K.
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- Source: Rybn. Hoz. - n. 11
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- Source: Z. Lebensm.-Unters. -Forsch. - n. 186
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