Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying

Food Chemistry

Volumn 115, Issue 3, 2009, Pages 1011-1018

  Azad Shah, A K M ^a   Tokunaga, Chikara ^b   Kurihara, Hideyuki ^a   Takahashi, Koretaro ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b KYOWA HAKKO KOGYO CO LTD   (Japan)

Author keywords

DHA; Kokumi; Lipid oxidation; Lipolysis; Migaki nishin; Phospholipid; Taste

Indexed keywords

EID: 62249087843     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.023     Document Type: Article

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