Oxidative changes of lipids during microwave heating of minced fish flesh in catering

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Mahmoud, E Abd El Moneim ^a   Dostalova J ^b   Lukesova D ^b   Dolezal M ^b  

^a Higher Institute of Tourism and Hotels   (Egypt)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Acid value; Common carp; Conjugated dienes; Fatty acids; Fish lipids; Lipid oxidation; Mackerel; Microwave heating; Peroxide value

Indexed keywords

CYPRINIDAE; CYPRINUS CARPIO; SCOMBER SCOMBRUS;

EID: 69049085068     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/948-cjfs     Document Type: Conference Paper

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