Changes in amino acid and fatty acid composition during shelf-life of marinated fish

Journal of the Science of Food and Agriculture

Volumn 85, Issue 12, 2005, Pages 2015-2020

  Özden, Özkan ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Amino acids; Anchovy; Fatty acids; Marination; Rainbow trout; Shelf life

Indexed keywords

ANCHOA; ONCORHYNCHUS MYKISS;

EID: 24344483433     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2207     Document Type: Article

References (34)

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