Effect of protein and lipid oxidation in the changes of color in salted and dried herring and klippfish
Color in fish products is sometimes used as quality index. Behind the development of color in fish product are a series of chemical reactions as protein and lipid oxidation as well as Maillard reactions. Transition metals and the composition of the muscle influences can triggered such reactions....
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| Format: | Others |
| Language: | English |
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Norges teknisk-naturvitenskapelige universitet, Institutt for bioteknologi
2012
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-18455 |