Irradiation delayed oxidative rancidity in tuna loins
- 1 January 1984
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 14 (2) , 135-139
- https://doi.org/10.1016/0308-8146(84)90052-9
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
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- A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGEJournal of Food Science, 1970
- Direct Determination of the Thiobarbituric Acid Value in Trichloracetic Acid Extracts of Fish as a Measure of Oxidative RancidityFette, Seifen, Anstrichmittel, 1970
- Action of Microorganisms on the Peroxides and Carbonyls of Rancid FatJournal of Food Science, 1968