Inhibition of lipid oxidation of the frozen muscle tissue of herring using mustard
Дата
Авторы
Stodolnik,L.
Szczepanik,G.
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Издатель
Pensoft Publishers
Аннотация
Описание
Content of hydroperoxides, secondary products of oxidation, dienes and trienes was analysed in a minced muscle tissue of Baltic herring treated with white mustard, while stored at -25°C.