𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Increase on free fatty acids during ripening of anchovies (Engraulis anchoíta)

✍ Scribed by H. A. ROLDAN; C. A. BARASSI; R. E. TRUCCO

Book ID
108810738
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
225 KB
Volume
20
Category
Article
ISSN
0950-5423

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The Free Fatty Acid Content of Fish Oil,
The Free Fatty Acid Content of Fish Oil, Part III: The Influence of Different Variables on Free Fatty Acid Formation during Storage of Anchovy Oil at 25°C
✍ De Koning, A. J. ;Mol, Theodora 📂 Article 📅 1992 🏛 John Wiley and Sons ⚖ 345 KB 👁 2 views

Long-term storage of fish oils frequently leads to deterioration in quality due to enzymatic formation of free fatty acids (FFA). The present investigation has identified a number of chemical characteristics which can serve as indices in predicting which oils arc liable to show FFA escalation on sto