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LIPID STABILITY OF SARDINES WITH A DIFFERENT LIPID CONTENT DURING STORAGE AT 255 K (-18 DEG C).

[In Spanish. / En espagnol.]

Author(s) : BELTRAN A., MORAL A.

Type of article: Article

Summary

MEASUREMENT OF PEROXIDE AND TBA INDEXES IN SARDINES DURING COLD STORAGE. THE SARDINES WITH A HIGH LIPID CONTENT (THIS CONTENT VARIES ACCORDING TO THE SEASON) ARE MORE STABLE, MORE RESISTANT TO OXIDATION AND LESS SENSITIVE TO HYDROLYTIC RANCIDITY.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1991-2185
  • Languages: Spanish
  • Source: An. Bromatol. - vol. 42 - n. 1
  • Publication date: 1990

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