The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids

The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids

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Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 6 vom: 05. Sept., Seite 431-40
1. Verfasser: Gómez-Estaca, Joaquín (VerfasserIn)
Weitere Verfasser: Gómez-Guillén, M Carmen, Montero, Pilar
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2014
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Research Support, Non-U.S. Gov't Oregano brining dolphinfish oxidation rosemary sardine smoking Antioxidants mehr... Fatty Acids, Unsaturated Plant Extracts Polyphenols Salts Smoke Thiobarbituric Acid Reactive Substances brine
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