Lipid and protein changes during the ensilage of blue whiting (Micromesistias poutassou Risso) by acid and biological methods

Food Chemistry

Volumn 63, Issue 1, 1998, Pages 97-102

  Dapkevičius, Maria De Lurdes Enes ^a   Batista, Irineu ^b   Nout, M J Robert ^a   Rombouts, Frank M ^a   Houben, Jacques H ^c  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Inst de Investigacao das P   (Portugal)

^c UTRECHT UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

FORMALDEHYDE; LIPID; MOLASSES; NITROGEN; PEROXIDE; PROTEIN;

ANIMAL FOOD; ANIMAL TISSUE; ARTICLE; FISH; FOOD PROCESSING; LIPID OXIDATION; NONHUMAN; NUTRITIONAL VALUE; PROTEIN DEGRADATION; SOLUBILIZATION; STORAGE; WHEY;

ANIMALIA; MERLANGIUS MERLANGUS; MICROMESISTIUS POUTASSOU;

EID: 0032169799     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00156-8     Document Type: Article

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