Lipid oxidation of fish meal stored under different storage conditions

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...

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Bibliographic Details
Main Authors:	Benjakul, S., Laohabanjong, R., Tantikitti, C.
Format:	Article
Language:	English
Published:	Prince of Songkla University 2007-03-01
Series:	Songklanakarin Journal of Science and Technology (SJST)
Subjects:	fish meal lipid oxidation storage condition ethoxyquin
Online Access:	http://www.sjst.psu.ac.th/journal/29_2_pdf/23fish%20meal_501-514.pdf

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