Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)

S Saeed; NK Howell

doi:10.1002/jsfa.1080

Back

Journal article

Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)

S Saeed and NK Howell

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.82(5), pp.579-586

01/04/2002

DOI: https://doi.org/10.1002/jsfa.1080

Abstract

Science & Technology

Life Sciences & Biomedicine

Physical Sciences

Agriculture

Multidisciplinary

Chemistry

Applied

Food Science & Technology

Agriculture

Chemistry

AGRICULTURE

MULTIDISCIPLINARY

CHEMISTRY

APPLIED

FOOD SCIENCE & TECHNOLOGY

fatty fish lipids

proteins

frozen storage

lipid oxidation

antioxidants

AMINO-ACID

CHROMATOGRAPHY

PRODUCTS

ESR

Files and links (1)

url

http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000174630300014&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=11d2a86992e85fb529977dad66a846d5View

Author

Metrics

29 Record Views

110 Times Cited - Web of Science

Details

Title: Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)
Creators: S Saeed
NK Howell
Publication Details: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.82(5), pp.579-586
Publisher: JOHN WILEY & SONS LTD
Date published: 01/04/2002
Date submitted: 17/05/2017
Identifiers: 99512491102346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)

Abstract

Files and links (1)

Metrics

Details

Usage Policy