ShareTHE ORIGIN OF FREE FATTY ACIDS FORMED IN FROZEN CAPE HAKE MINCE (MERLUCCIUS CAPENSIS, CASTELNAU) DURING COLD STORAGE AT 255 K (-18 DEG C).
Author(s) : KONING A. J. de, MILKOVITCH S., MOL T. H.
Type of article: Article
Summary
FREE FATTY ACIDS ARE FORMED MAINLY FROM PHOSPHOLIPIDS AND NEUTRAL LIPIDS BUT THE SYNTHESIS DECREASES VERY RAPIDLY DURING STORAGE. COMPARISON WITH RESULTS OBTAINED WITH OTHER FISH SPECIES (COD AND HERRING). (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224548.
Details
- Original title: THE ORIGIN OF FREE FATTY ACIDS FORMED IN FROZEN CAPE HAKE MINCE (MERLUCCIUS CAPENSIS, CASTELNAU) DURING COLD STORAGE AT 255 K (-18 DEG C).
- Record ID : 1988-0202
- Languages: English
- Source: J. Sci. Food Agric. - vol. 39 - n. 1
- Publication date: 1987
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Hake; Fish; Cod; Herring; Freezing; Fatty acid
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