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Phospholipid hydrolysis in cod flesh stored at various temperatures

โœ Scribed by June Olley; J. A. Lovern


Publisher
John Wiley and Sons
Year
1960
Tongue
English
Weight
758 KB
Volume
11
Category
Article
ISSN
0022-5142

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Anchovy were stored at 17ยฐC. 8ยฐC. 0ยฐC and -6ยฐC. Samples were withdrawn periodically and the extracted lipids analysed for free fatty acids (FFA) and phosphorus (P) content. From the results of these analyses it was possible to calculate the rates of enzymatic hydrolysis of the phospholipids and the