Nutritional and Chemical Changes in the Lipid Fraction of Herring Meals with and without Antioxidant Treatment
Open Access
- 1 May 1962
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 41 (3) , 873-880
- https://doi.org/10.3382/ps.0410873
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- The relationship of pyridoxine and riboflavin to the nutritional value of polymerized fatsJournal of Oil & Fat Industries, 1957
- The Nutritive Value of Herring MealsPoultry Science, 1955
- The Effect of Heat Treatment on the Nutritional Value of some Vegetable OilsJournal of Nutrition, 1951
- THE DIGESTIBILITY OF POLYMERIZED OILS1949
- Free Fatty Acids and Rancidity in Relation to Animal By-Product Protein ConcentratesPoultry Science, 1941
- THE INFLUENCE OF HYDROGENATION AND OXIDATION OF FATS UPON THEIR RATE OF ABSORPTIONAmerican Journal of Physiology-Legacy Content, 1938