𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Lipid Oxidation in Minced Herring ( Clupea harengus ) during Frozen Storage. Effect of Washing and Precooking

✍ Scribed by Undeland, Ingrid; Ekstrand, Bo; Lingnert, Hans

Book ID
127307791
Publisher
American Chemical Society
Year
1998
Tongue
English
Weight
403 KB
Volume
46
Category
Article
ISSN
0021-8561

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Influence of skinning on lipid oxidation
Influence of skinning on lipid oxidation in different horizontal layers of herring (Clupea harengus) during frozen storage
✍ Undeland, Ingrid; Stading, Mats; Lingnert, Hans πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 270 KB

This study was conducted to evaluate the e †ect of skinning and of compositional di †erences on the oxidative stability of various horizontal layers from herring (Clupea harengus) during frozen storage. Herring Ðllets, with and without skin, were stored at [ 18Β‘C for 0, 3, 9, 16 and 28 weeks. After