Seasonal development of nutrient composition, lipid oxidation and colour of fillets from Norwegian spring-spawning herring (Clupea harengus L.)

Food Chemistry

Volumn 82, Issue 3, 2003, Pages 441-446

  Hamre, Kristin ^a   Lie, Øyvind ^a   Sandnes, Kjartan ^b  

^a INSTITUTE OF MARINE RESEARCH   (Norway)

^b Austevoll Havfiske AS   (Norway)

Author keywords

Colour; Fatty acids; Herring; Lipid; Lipid oxidation

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; FATTY ACID; PEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL TISSUE; ARTICLE; ATLANTIC HERRING; BIOMASS PRODUCTION; COLOR; CONTROLLED STUDY; CORRELATION ANALYSIS; DEVELOPMENT; FOOD ANALYSIS; FOOD COMPOSITION; LIPID COMPOSITION; LIPID OXIDATION; MARKET; NONHUMAN; NORWAY; NUTRIENT CONTENT; SEASON; SPAWNING;

CLUPEA; CLUPEA HARENGUS;

EID: 0038347458     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00069-4     Document Type: Article

References (11)

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