Inhibition of lipid oxidation of the frozen muscle tissue of herring using mustard
Content of hydroperoxides, secondary products of oxidation, dienes and trienes was analysed in a minced muscle tissue of Baltic herring treated with white mustard, while stored at -25°C.
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Pensoft Publishers
1998-12-01
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| Series: | Acta Ichthyologica et Piscatoria |
| Online Access: | https://aiep.pensoft.net/article/25655/download/pdf/ |