The origin of free fatty acids formed in frozen cape hake mince (Merluccius capensis, castelnau) during cold storage at −18°C
- 1 January 1987
- journal article
- food
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 39 (1) , 79-84
- https://doi.org/10.1002/jsfa.2740390109
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Lipid and autoxidative changes in cold stored cod (Gadus morhua)Journal of the Science of Food and Agriculture, 1979
- Lipid Hydrolysis in Frozen Baltic HerringJournal of Food Science, 1969
- Frozen fish muscle—Chemical changes and organoleptic qualityCryobiology, 1967
- Phospholipids of marine origin. I.—The hake (Merlucius capensis, castelnau)Journal of the Science of Food and Agriculture, 1966
- A sensitive method for the microdetermination of cholineAnalytica Chimica Acta, 1963
- Phospholipid hydrolysis in cod flesh stored at various temperaturesJournal of the Science of Food and Agriculture, 1960
- Changes in the lipids of cod during storage in iceJournal of the Science of Food and Agriculture, 1959
- Phosphorus Assay in Column ChromatographyJournal of Biological Chemistry, 1959
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957