Rates of free fatty acid formation from phospholipids and neutral lipids in frozen cape hake (Merluccius spp) mince at various temperatures
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 50 (3) , 391-398
- https://doi.org/10.1002/jsfa.2740500311
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The origin of free fatty acids formed in frozen cape hake mince (Merluccius capensis, castelnau) during cold storage at −18°CJournal of the Science of Food and Agriculture, 1987
- Lipid and autoxidative changes in cold stored cod (Gadus morhua)Journal of the Science of Food and Agriculture, 1979
- Phospholipids of marine origin. I.—The hake (Merlucius capensis, castelnau)Journal of the Science of Food and Agriculture, 1966
- Phospholipid hydrolysis in cod flesh stored at various temperaturesJournal of the Science of Food and Agriculture, 1960
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957