Lipid components and enzymatic hydrolysis of lipids in muscle of Chinese freshwater fish

JAOCS, Journal of the American Oil Chemists' Society

Volumn 77, Issue 8, 2000, Pages 825-830

  Kaneniwa, Masaki ^a   Miao, Song ^b   Yuan, Chunhong ^b   Iida, Haruka ^a   Fukuda, Yutaka ^c,d  

^a FISHERIES RESEARCH AGENCY   (Japan)

^b SHANGHAI OCEAN UNIVERSITY   (China)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

^d FISHERIES RESEARCH AGENCY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACIDS; FOOD PROCESSING; HYDROLYSIS; LIPIDS; MEATS; MUSCLE; SACCHARIFICATION;

ENZYMATIC HYDROLYSIS; FRESHWATER FISH; MUSCLE LIPIDS;

OILS AND FATS;

EID: 0034246296     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-000-0132-3     Document Type: Article

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