The chemistry of quality enhancement in low-value fish

NK Howell

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The chemistry of quality enhancement in low-value fish

Journal article

Peer reviewed

The chemistry of quality enhancement in low-value fish

NK Howell

QUALITY OF FRESH AND PROCESSED FOODS, Vol.542, pp.135-145

01/01/2004

Abstract

Science & Technology

Life Sciences & Biomedicine

Medicine

Research & Experimental

Research & Experimental Medicine

MACKEREL SCOMBER-SCOMBRUS

ATLANTIC MACKEREL

LIPID OXIDATION

AMINO-ACIDS

VITAMIN-E

ANTIOXIDANTS

PROTEINS

CHROMATOGRAPHY

CHOLESTEROL

EXTRACTION

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Title: The chemistry of quality enhancement in low-value fish
Creators: NK Howell
Publication Details: QUALITY OF FRESH AND PROCESSED FOODS, Vol.542, pp.135-145
Publisher: KLUWER ACADEMIC/PLENUM PUBL
Date published: 01/01/2004
Date submitted: 17/05/2017
Identifiers: 99511287602346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

The chemistry of quality enhancement in low-value fish

Abstract

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