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LIPID OXIDATION OF COMMON GROUND FISH MEAT DURING STORAGE AT 268 K (-5 DEG C) AND SENSITIVITY OF LIPIDS TO OXIDATION.

[In Japanese. / En japonais.]

Author(s) : TOYOMIZU M., HANAOKA K.

Type of article: Article

Summary

EVALUATION OF GROUND FISH MEAT OR OF AQUEOUS SUSPENSION OF FISH MEAT, WITH AND WITHOUT ADDED COPPER IONS BY MEASURING THE TBA INDEX OF LIPID OXIDATION DURING STORAGE AT 268 K (-5 DEG C). (Bull. bibliogr. CDIUPA, FR., 14, N.11, NOV. 1980, 26 ; 148835.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1981-1253
  • Languages: Japanese
  • Source: Bull. jap. Soc. sci. Fish. - vol. 46 - n. 8
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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