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...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Tenyang, Noel, Tiencheu, Bernard, Tonfack Djikeng, Fabrice, Morfor, Azia Theresia, Womeni, Hilaire Macaire
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2019
Konular:
Original Research
Online Erişim: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
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller