Recovery and characterization of sardine oil extracted by pH adjustment

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 5, 2007, Pages 1808-1813

  Okada, Tomoko ^a   Morrissey, Michael T ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Isoelectric point; n 3 PUFA; Oil extraction; Oxidation; Pacific sardines

Indexed keywords

FATTY ACID; FISH OIL; FISH PROTEIN; LIPID;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; HEAT; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; MUSCLE; PH;

ANIMALS; COLOR; FATTY ACIDS; FISH OILS; FISH PROTEINS; HEAT; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; LIPIDS; MUSCLES;

CLUPEIDAE;

EID: 33947588873     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062942e     Document Type: Article

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