Effects of antioxidants and packing on cholesterol oxidation in processed anchovy during storage

LWT

Volumn 30, Issue 1, 1997, Pages 2-8

  Shozen, Kei Ichi ^a   Ohshima, Toshiaki ^a   Ushio, Hideki ^a   Takiguchi, Akihide ^b   Koizumi, Chiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b Chiba Pref Fish Exp Station   (Japan)

Author keywords

Butylated hydroxyanisole; Cholesterol oxide; Oxygen absorber; Polyunsaturated fatty acid; Tocopherol

Indexed keywords

ANCHOA;

EID: 0031071298     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0129     Document Type: Article

References (27)

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