Differential lipid damage in various muscle zones of frozen hake (Merluccius merluccius)
- Author
- AUBOURG, S. P1 ; REY-MANSILLA, M1 ; SOTELO, C. G1
[1] Instituto de Investigaciones Marinas (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain - Source
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1999, Vol 208, Num 3, pp 189-193 ; ref : 39 ref
- ISSN
- 1431-4630
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Altération Congélation Lipide Merlu Muscle Oxydation Produit congelé Qualité Spécificité tissu Poisson comestible
- Keyword (en)
- Alteration Freezing Lipids Hake Muscle Oxidation Frozen product Quality Tissue specificity Edible fish
- Keyword (es)
- Alteración Congelación Lípido Merluza Músculo Oxidación Producto congelado Calidad Especificidad tejido Pescado comestible
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1817024
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s002170050400 
https://dx.doi.org/10.1007/s002170050400
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