Lipid damage development in anchovy (Engraulis encrasicholus) muscle during storage under refrigerated conditions
The evolution of lipid damage in anchovy (Engraulis encrasicholus) muscle was studied under different storage conditions. Fresh anchovy was exposed to salt (S condition), ice (I condition) and salt-ice (IS condition), kept in a refrigerated room (4 ºC), and analyzed at days 0, 2, 4, 6, 8, 10 and 12...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2008-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/523 |