Lipid oxidation of fish meal stored under different storage conditions
Changes of chemical quality and physical properties of fish meal due to lipid oxidation under different storage conditions were studied using a 3-factor factorial design (2x2x4). Premium grade fish meal (72%protein) was divided into two portions, with and without ethoxyquin, each portion was then st...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2007-03-01
|
| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.sjst.psu.ac.th/journal/29_2_pdf/23fish%20meal_501-514.pdf |