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Alteration of the lipid of red carp (Cyprinus carpio) during frozen storage
The aim of this study was to determine the oxidative stability of oil extracted from red carp fish frozen up to 9 months at −18°C. To assess oil stability of red carp fish, the analytical indexes and Fourier transform infrared (FTIR) spectroscopy were used. These methodologies used provided similar...
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| Pubblicato in: | Food Sci Nutr |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
John Wiley and Sons Inc.
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6475762/ https://ncbi.nlm.nih.gov/pubmed/31024710 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.971 |
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