Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide
A new additive formulation containing hydrogen peroxide, citric acid and trisodium acid is illegally used in fishery products due its whitening and antioxidant features. Aim of this study was to evaluate the possible presence of COPs and their role as markers of illegal treatment in anchovies (Engra...
| Hoofdauteurs: | , , , , , |
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| Formaat: | Artikel |
| Taal: | English |
| Gepubliceerd in: |
PAGEPress Publications
2013-02-01
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| Reeks: | Italian Journal of Food Safety |
| Onderwerpen: | |
| Online toegang: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1429 |