Application of NMR to evaluate the oxidative deterioration of brown fish meal
- 1 January 1992
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 58 (1) , 135-137
- https://doi.org/10.1002/jsfa.2740580122
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- An Improvement of the NMR Method for Estimating the Oxidative Deterioration of Fish OilsNIPPON SUISAN GAKKAISHI, 1989
- CHANGES IN LIPID COMPOSITION OF COOKED MINCED CARP (Cyprinus carpio) DURING FROZEN STORAGEJournal of Food Science, 1979
- Chemical Deterioration of Frozen Bovine Muscle at −4° CJournal of Food Science, 1968
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957