Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 207, Issue 4, 1998, Pages 276-280

  Kallio, H ^a   Lehtinen, T ^a   Laakso, P ^a   Tahvonen, R ^a  

^a UNIVERSITY OF TURKU   (Finland)

Author keywords

Fatty acids; Fish wurst; Pork fish sausage; Ripening; Storage

Indexed keywords

EID: 0001663658     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Common European marketing standard for certain fishery products. The Fisheries Council of the European Union. Statute October 14th 1996
2. Linko R (1967) Fatty acids and other components of Baltic herring flesh Iipids, Ph.D. thesis. Ann Univ Turkuensis AI 101:1-121
3. Linko RR, Kaitaranta J, Vuorela R (1985) Comp Biochem Physiol 82B:699-705
4. Kallio H, Vauhkonen T, Linko RR (1991) J Agric Food Chem 39:1573-1577
5. Kaitaranta J, Linko RR, Vuorela R (1986) Comp Biochem Physiol 85B:427-433
6. Folch J, Lees M, Stanley G (1957) J Biol Chem 226:497-509
7. Christie W (1982) J Lipid Res 23:1072-1075