Retardation Of Lipid Oxidation In Fish Oil-Enriched Fish Pâté- Combination Effects

Journal of Food Biochemistry

Volumn 37, Issue 1, 2013, Pages 88-97

  Nielsen, Nina Skall ^a   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-MICROBIAL AGENT; EMULSIFIED OIL; FISH OIL; FOOD INDUSTRIES; IN-VACUUM; INERT MEDIUM; LIPID OXIDATION; OIL MIXTURES; OXIDATIVE STABILITY; POTASSIUM SORBATES; RAPESEED OIL; SENSORY PROPERTIES; SHELF LIFE; SODIUM BENZOATE; TRIACYLGLYCEROLS;

EMULSIFICATION; GLYCEROL; MICROORGANISMS; OXIDATION; OXIDATION RESISTANCE; SODIUM; VEGETABLE OILS;

FISH;

BRASSICA NAPUS;

EID: 84873083803     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00605.x     Document Type: Article

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