Changes in fatty acids and volatile components in mackerel by broiling

European Journal of Lipid Science and Technology

Volumn 113, Issue 12, 2011, Pages 1481-1490

  Chung, Hyun ^a   Choi, Arum ^a   Cho, In Hee ^a   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

Author keywords

Acid value; Conjugated dienoic acid; Fatty acids; Lipids; Mackerel; Thermal degradation; Volatile components

Indexed keywords

EID: 83455199067     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201000510     Document Type: Article

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