ShareTREATMENTS AFFECTING THE DEGRADATION OF LIPIDS IN FROZEN PACIFIC HERRING (CLUPEA HARENGUS PALLASI).
Author(s) : BILINSKI E., JONAS R., PETERS M.
Type of article: Article
Summary
THE OSCILLATION OF STORAGE TEMPERATURE, THE STORAGE PROCESS PRIOR TO FREEZING, AND REFREEZING AFFECT THE FORMATION OF PEROXIDES AND FREE FATTY ACIDS IN FROZEN HERRING. (Bull. bibliogr. CDIUPA, FR., 15, N.11, 1981/11, 161861.
Details
- Original title: TREATMENTS AFFECTING THE DEGRADATION OF LIPIDS IN FROZEN PACIFIC HERRING (CLUPEA HARENGUS PALLASI).
- Record ID : 1983-1423
- Languages: English
- Source: J. Inst. can. Sci. Technol. aliment. - vol. 14 - n. 2
- Publication date: 1981
- 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; Lipid; Temperature variation; Quick-frozen food; Fish; Herring; Freezing; Fatty acid
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