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Sensory and Chemical Evaluation of the Keeping Quality of the Brazilian Freshwater Fish Prochilodus scrofa in Ice Storage

✍ Scribed by EVERARDO L. MAIA; DELIA B. RODRIGUEZ-AMAYA; MARIA AMELIA C. MORAES

Book ID
108806004
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
388 KB
Volume
48
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Fatty Acids of the Total, Neutral, and P
Fatty Acids of the Total, Neutral, and Phospholipids of the Brazilian Freshwater Fish Prochilodus scrofa
✍ Everardo Lima Maia; Delia B. Rodriguez-Amaya; Maria Regina Bueno Franco πŸ“‚ Article πŸ“… 1994 πŸ› Elsevier Science 🌐 English βš– 541 KB

Three sample lots of curimbatÑ (Prochilodus scrofa) captured from the Mogi Guaçu River, Brazil, were analyzed for their lipid content and fatty acid composition. Separation into neutral and phospholipids was accomplished by silica column chromatography. The fatty acid composition was determined by G