Stability of potassium iodide and omega-3 fatty acids in fortified freshwater fish emulsion sausage

LWT

Volumn 41, Issue 3, 2008, Pages 483-492

  Panpipat, Worawan ^a   Yongsawatdigul, Jirawat ^b  

^a WALAILAK UNIVERSITY   (Thailand)

^b SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Catfish; Fish oil fortification; Iodine stability; Lipid oxidation; Rohu

Indexed keywords

FISH; IODINE; LIPIDS; OXIDATION; POTASSIUM COMPOUNDS;

CATFISH; FISH OIL FORTIFICATION; IODINE STABILITY; LIPID OXIDATION;

FATTY ACIDS;

CLARIAS; CLARIAS GARIEPINUS; GLYCINE MAX; LABEO ROHITA; SCOMBRIDAE;

EID: 36349016082     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.03.013     Document Type: Article

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