Analysis of early lipid oxidation in salmon pâté with cod liver oil and antioxidants

Journal of Food Science

Volumn 71, Issue 3, 2006, Pages

  Olsen, Elisabeth ^a,b   Veberg, Annette ^a,b   Vogt, Gjermund ^a   Tomic, Oliver ^a   Kirkhus, Bente ^c   Ekeberg, Dag ^b   Nilsson, Astrid ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c Mills DA   (Norway)

Author keywords

Dynamic headspace GC MS; Electronic nose; Front face fluorescence spectroscopy; Lipid oxidation; Sensory analysis

Indexed keywords

EID: 33646373959     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb15655.x     Document Type: Article

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