The Effect of Lipid Oxidation in Frozen Pulverized Niboshi (Boiled and Dried Sardine) on Color Browning and Formation of Free Amino Acid

Food Science and Technology Research

Volumn 5, Issue 2, 1999, Pages 204-209

  Takiguchi, Akihide ^a  

^a Chiba Prefectural Fisheries Experimental Station   (Japan)

Author keywords

Browning; Dried fish; Free amino acid; Lipid oxidation; Package

Indexed keywords

EID: 0346550234     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.5.204     Document Type: Article

References (13)

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