CHANGES IN LIPID COMPOSITION OF COOKED MINCED CARP (Cyprinus carpio) DURING FROZEN STORAGE
- 1 November 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (6) , 1619-1624
- https://doi.org/10.1111/j.1365-2621.1979.tb09102.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- ISOLATION AND PROPERTIES OF PHOSPHOLIPASE A FROM POLLOCK MUSCLEJournal of Food Science, 1978
- DEGRADATION OF FISH MUSCLE DURING MECHANICAL DEBONING AND STORAGE WITH EMPHASIS ON LIPID OXIDATIONJournal of Food Science, 1977
- Fatty acid content and composition of freshwater finfishJournal of Oil & Fat Industries, 1977
- Rapid colorimetric determination of free fatty acidsJournal of Oil & Fat Industries, 1976
- CHANGES IN PHOSPHOLIPIDS IN CHICKEN TISSUES DURING COOKING IN FRESH AND REUSED COOKING OIL, AND DURING FROZEN STORAGEJournal of Food Science, 1976
- YIELD AND ACCEPTABILITY OF MACHINE SEPARATED MINCED FLESH FROM SOME MARINE FOOD FISHJournal of Food Science, 1972
- Effects of pH, concentration and aging on the malonaldehyde reaction with proteinsLipids, 1972
- Use of 2,4-Dinitrophenylhydrazine for the Estimation of Micro Amounts of CarbonylsNature, 1965
- Phospholipid hydrolysis in cod flesh stored at various temperaturesJournal of the Science of Food and Agriculture, 1960
- RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATIONa,bJournal of Food Science, 1959