Relationship between K value [freshness index] and oxidation of lipids in two kinds of mackerel meat during storage at different low temperatures

Hashiguchi, M.; Matsumoto, F.; Tsuyuki, H. . Coll. of Agriculture and Veterinary Medicine

Relationship between K value [freshness index] and oxidation of lipids in two kinds of mackerel meat during storage at different low temperatures

1983

Hashiguchi, M. | Matsumoto, F. | Tsuyuki, H. (Nihon Univ., Tokyo (Japan). Coll. of Agriculture and Veterinary Medicine)

AGROVOC Keywords

alimentos almacenamiento animal animal aquatique animales animals aquatic animals aquatic organisms caballa ceiuapa (grupos de especies) chemicophysical properties fishes foods isscaap groups of species lipide lipids mackerel maquereau organic compounds organisme aquatique organoleptic properties oxidation oxydation peces peces marinos poisson de mer produit alimentaire refrigerated storage saltwater fishes stockage stockage au froid storage vertebrados vertebrates vertebre

Bibliographic information

Published in

Journal of Japanese Society of Food Science and Technology (Japan)

Volume 30 Issue 3 ISSN 0029-0394

Pagination

pp. 155-161

Other Subjects

Ceiuapa (grupo b-37); Groupe d'especes de la csitapa; Groupe b-37 de la csitapa; Almacenamiento en frigorificos; Lipidos; Oxidacion; Isscaap group b-37; Propriete physico-chimique; Poisson; Animales acuaticos; Organismos acuaticos; Propiedades fisico-quimicas; Compuestos organicos; Propriete organoleptique; Compose organique; Propiedades organolepticas

Language

Japanese

Note

11 ref.; Summary (En)

Type

Summary

In AGRIS since: 1983-06-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by The Agriculture, Forestry and Fisheries Research Information Technology Center

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