Effects of temperature and time of freezing on lipid oxidation in anchovy (Engraulis encrasicholus) during frozen storage

Published 2014 View Full Article

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Title
Effects of temperature and time of freezing on lipid oxidation in anchovy (Engraulis encrasicholus) during frozen storage
Authors
Keywords
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Journal
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Volume 116, Issue 8, Pages 996-1001
Publisher
Wiley
Online
2014-04-29
DOI
10.1002/ejlt.201300450
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