Development of lipid oxidation and flesh colour in frozen stored fillets of Norwegian spring-spawning herring (Clupea harengus L.). Effects of treatment with ascorbic acid

By Hamre K.   Lie O.   Sandnes K.  

Food Chemistry, Vol. 82, Iss. 3, 2003-08 ,pp. : 447-453

Elsevier

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Seasonal development of nutrient composition, lipid oxidation and colour of fillets from Norwegian spring-spawning herring (Clupea harengus L.)

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Food Chemistry, Vol. 82, Iss. 3, 2003-08 ,pp. : 441-446

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Biogenic amine composition of the gonads of herring (Clupea harengus), mackerel (Scomber scombrus) and scallop (Pecten maximus)

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Food Chemistry, Vol. 60, Iss. 1, 1997-09 ,pp. : 57-59

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Comparison between methods using low-toxicity solvents for the extraction of lipids from herring (Clupea harengus)

By Undeland I.   Harrod M.   Lingnert H.  

Food Chemistry, Vol. 61, Iss. 3, 1998-03 ,pp. : 355-365

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Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack

By Ozogul F.   Taylor K.D.A.   Quantick P.   Ozogul Y.  

Food Chemistry, Vol. 71, Iss. 2, 2000-11 ,pp. : 267-273

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