Production of salmon oil from filleting byproducts--effects of storage conditions on lipid oxidation and content of omega-3 polyunsaturated fatty acids

2004


书目信息
Journal of food science
69 8 ISSN 0022-1147
出版者
Elsevier B.V.
其它主题
Peroxide value; Food composition and quality - fish and aquatic products; Storage time; Storage conditions; Totox value; Salmon oil; Fish waste; Food storage - fish and aquatic products; Food processing (general) - fish and aquatic products; Omega-3 fatty acids; Anisidine value; Storage quality
语言
英语
注释
2019-12-05
类型
Text; Journal Article

2024-02-28
MODS
在Google Scholar上查找
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