ShareStability of alpha-tocopherol in frozen smoked fish.
Author(s) : ACKMAN R. G., TIMMINS A.
Type of article: Article
Summary
Alpha-tocopherol plays a role in inhibiting oxidation in mackerel and smoked salmon lipids. The development of alpha-tocopherol losses in smoked fish during storage at -10 deg C for 12 weeks is described.
Details
- Original title: Stability of alpha-tocopherol in frozen smoked fish.
- Record ID : 1996-1685
- Languages: English
- Source: J. Food Lipids - vol. 2 - n. 1
- Publication date: 1995
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