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Recovery and characterization of sardine oil extracted by pH adjustment

Author
OKADA, Tomoko1 ; MORRISSEY, Michael T1
[1] Oregon State University Seafood Laboratory, Room 253, 2001 Marine Drive, Astoria, Oregon 97103, United States
Source

Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 5, pp 1808-1813, 6 p ; ref : 26 ref

CODEN
JAFCAU
ISSN
0021-8561
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Chemical Society, Washington, DC
Publication country
United States
Document type
Article
Language
English
Author keyword
Pacific sardines isoelectric point n-3 PUFA oil extraction oxidation
Keyword (fr)
Acide gras polyinsaturé Caractérisation Extrait Huile extraction Oxydation Point isoélectrique Récupération Sardine pH Lipide Poisson comestible
Keyword (en)
Polyunsaturated fatty acid Characterization Extract Extraction oil Oxidation Isoelectric point Recovery Sardine pH Lipids Edible fish
Keyword (es)
Acido graso poliinsaturado Caracterización Extracto Aceite extracción Oxidación Punto isoeléctrico Recuperación Sardina pH Lípido 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
18626553

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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