Changes in the fatty acid composition of phospholipid in the dried and salted mullet roe during processing and storaging

Joe, S.J. . Department of Food Science and Technology; Jo, J.H. . Department of Chemical Engineering

Changes in the fatty acid composition of phospholipid in the dried and salted mullet roe during processing and storaging

1993

Joe, S.J. (Mokpo National University, Mokpo (Korea Republic). Department of Food Science and Technology) | Jo, J.H. (Chosun University Technology Junior College, Kwangju (Korea Republic). Department of Chemical Engineering)

Ключевые слова АГРОВОК

acide gras almacenamiento brining dried products drying fatty acids huevas lisa muge mullets oeufs de poisson phosphatide phospholipids procesamiento processing productos secos roes salage secado stockage storage traitement

Библиографическая информация

Опубликовано в

Journal of the Korean Society of Food and Nutrition (Korea Republic)

Том 22 Выпуск 3 ISSN 0253-3154

Нумерация страниц

pp. 286-290

Другие темы

Salazon; Produit seche; Sechage; Fosfolipidos; Acidos grasos

Язык

Английский

Примечание

Summaries (En, Ko)

4 illus.; 23 ref.

Тип

Bibliography; Summary

В АГРИСе с: 1994-08-15

Формат: AGRIS AP

Поставщик данных

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Changes in the fatty acid composition of phospholipid in the dried and salted mullet roe during processing and storaging

1993

Ключевые слова АГРОВОК

Библиографическая информация