Effect of Glazing and Storage Time on Lipid Oxidation of Frozen Chub Mackerel (Scomber japonicus);Dondurulmuş Kolyoz (Scomber japonicus) Baliklarindaki Lipid Oksidasyonuna Glazelemenin ve Depolama Süresinin Etkisi

Turkish Journal of Veterinary and Animal Sciences

Volumn 23, Issue 6, 1999, Pages 575-584

  Soyer, Ayla ^a   Şahin, M Ekin ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Ascorbic acid; Butylated hydroxyanisole; Butylated hydroxytoluene; Chub mackerel; Fish; Frozen storage; Glazing; Lipid oxidation; Storage time

Indexed keywords

EID: 0033421198     PISSN: 13000128     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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