Chemical and nutritional quality of Indonesian dried‐salted mackerel (Rastrelliger kanagurta)

International Journal of Food Science & Technology

Volumn 25, Issue 1, 1990, Pages 66-77

  MARUF, F W ^a   LEDWARD, D A ^a   NEALE, R J ^a   POULTER, R G ^b  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Overseas Development Natural Resources Institute ^*  (United Kingdom)

Author keywords

Fatty acid changes; fluorescent oxidation products; lipid oxidation; net protein utilization; non enzymic browning, TBA values

Indexed keywords

EID: 85005536936     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1990.tb01060.x     Document Type: Article

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