Formation of malonaldehyde in frozen baltic herring and its influence on the changes in proteins
- 1 December 1975
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 159 (5) , 285-286
- https://doi.org/10.1007/bf01139581
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Chemical and nutritive changes in herring meal during storage at different temperatures with and without antioxidant treatmentJournal of the Science of Food and Agriculture, 1974
- Inactivation of ribonuclease and other enzymes by peroxidizing lipids and by malonaldehydeBiochemistry, 1969
- The Reaction of Myosin with MalonaldehydeJournal of Food Science, 1967
- Reactivity of Malonaldehyde with Food ConstituentsJournal of Food Science, 1965
- The estimation of the available lysine in animal-protein foodsBiochemical Journal, 1960
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960