Tuna Protein Nutritional Quality Changes after Canning
- 1 November 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (6) , 1250-1253
- https://doi.org/10.1111/j.1365-2621.1996.tb10972.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- White Tuna Canning, Total Fat, and Fatty Acid Changes during Processing and StorageJournal of Food Composition and Analysis, 1994
- Changes in fatty acid composition of fresh and frozen sardine (Sardina pilchardus W.) during smokingFood Chemistry, 1991
- Changes in flesh lipids and fill oils of albacore (Thunnus alalunga) during canning and storageJournal of Agricultural and Food Chemistry, 1990
- Chemical and nutritional quality of Indonesian dried‐salted mackerel (Rastrelliger kanagurta)International Journal of Food Science & Technology, 1990
- Lipid classes and their fatty acids at different loci of albacore (Thunnus alalunga): effects of the precookingJournal of Agricultural and Food Chemistry, 1989
- Polyunsaturated Fatty Acids and Fat in Fish Flesh for Selecting Species for Health BenefitsJournal of Food Science, 1987
- LIPIDS OF FISH FILLETS: CHANGES FOLLOWING COOKING BY DIFFERENT METHODSJournal of Food Science, 1978
- Estimation of available methionine and cysteine in proteins of food products by in vivo and in vitro methodsBritish Journal of Nutrition, 1975
- Orange Discolored Meat of Canned Skipjack-IINIPPON SUISAN GAKKAISHI, 1973
- The Mechanism of the Lysine-Arginine Antagonism in the Chick: Effect of lysine on digestion, kidney arginase, and liver transamidinaseJournal of Nutrition, 1967