Inhibition of lipid oxidation of the frozen muscle tissue of herring using mustard
| dc.creator | Stodolnik,L. | |
| dc.creator | Szczepanik,G. | |
| dc.date | 1998 | |
| dc.date.accessioned | 2024-02-06T12:49:52Z | |
| dc.date.available | 2024-02-06T12:49:52Z | |
| dc.description | 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. | |
| dc.format | text/html | |
| dc.identifier | https://doi.org/10.3750/AIP1998.28.2.08 | |
| dc.identifier | https://aiep.pensoft.net/article/25655/ | |
| dc.identifier.uri | https://openrepository.mephi.ru/handle/123456789/7485 | |
| dc.language | en | |
| dc.publisher | Pensoft Publishers | |
| dc.relation | info:eu-repo/semantics/altIdentifier/eissn/1734-1515 | |
| dc.relation | info:eu-repo/semantics/altIdentifier/pissn/0137-1592 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | CC BY 4.0 | |
| dc.source | Acta Ichthyologica et Piscatoria 28(2): 81-90 | |
| dc.title | Inhibition of lipid oxidation of the frozen muscle tissue of herring using mustard | |
| dc.type | Research Article |