Enzymatic oxidative activity in sardine (Sardina pilchardus) and herring (Clupea harengus) during chilling and correlation with quality

European Food Research and Technology

Volumn 210, Issue 1, 1999, Pages 34-38

  Medina, Isabel ^a   Saeed, Suhur ^b   Howell, Nazlin ^b  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Chilling; Herring; Lipid oxidation; Lipoxygenase; Sardine

Indexed keywords

EID: 0001900190     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050528     Document Type: Article

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