ShareSTABILIZATION OF THE FLAVOUR OF FROZEN MINCED WHITING. I. EFFECT OF VARIOUS ANTIOXIDANTS.
Author(s) : LICCIARDELLO J. J., RAVESI E. M., ALLSUP M. G.
Type of article: Article
Summary
THE PAPER GIVES A SURVEY OF THE RESEARCH INTO THE CHEMISTRY OF THE FATS IN FISH FLESH AND DETAILS OF TRIALS, FOR CONTROL OF OXIDATIVE RANCIDITY, WITH MINCED WHITING STICKS STORED FOR UP TO 20 WEEKS AT 266.3 K (-6.7 DEG C). A NUMBER OF ANTIOXIDANTS WERE ON TRIAL. C.R.F.
Details
- Original title: STABILIZATION OF THE FLAVOUR OF FROZEN MINCED WHITING. I. EFFECT OF VARIOUS ANTIOXIDANTS.
- Record ID : 1983-1416
- Languages: English
- Source: Mar. Fish. Rev. - vol. 44 - n. 8
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Oxidation; Mince; Rancidity; Antioxidant; Fish; Freezing
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- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
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- Date : 1993
- Languages : English
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- Author(s) : STODOLNIK L., SKORA J.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 18 - n. 3
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- Author(s) : FREEMAN T.
- Date : 1981
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- Source: Advances in the refrigerated treatment of fish.
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- Author(s) : CARECHE M., TEJADA M.
- Date : 1987/08/24
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- Formats : PDF
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