Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp;ácidos graxos, colesterol, rancidez oxidativa e cor de camarões irradiados

Ciencia e Tecnologia de Alimentos

Volumn 30, Issue 4, 2010, Pages 969-973

  Abreu, Virgínia Kelly Gonçalves ^a   Pereira, Ana Lúcia Fernandes ^a   Vidal, Tatiana Fontoura ^a   Zapata, Jorge Fernando Fuentes ^a   de Sousa Neto, Manoel Alves ^b   de Freitas, Ednardo Rodrigues ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^b EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

Author keywords

A*; B*; Fatty acids; Irradiation; L*; TBARS

Indexed keywords

DECAPODA (CRUSTACEA);

EID: 79952325798     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612010000400020     Document Type: Article

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