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

Access to resources Recommend Favorite

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

By Mackie I.M.   Pirie L.   Yamanaka H.  

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

Elsevier

Access to resources Recommend Favorite

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

Elsevier

Access to resources Recommend Favorite

Seasonal changes in the chemical and lipid composition of fillets of the Southwest Atlantic hake (Merluccius hubbsi)

By Mendez E.   Gonzalez R.M.  

Food Chemistry, Vol. 59, Iss. 2, 1997-06 ,pp. : 213-217

Elsevier

Access to resources Recommend Favorite

Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus)

By Kamil J.Y.V.A.   Jeon Y.-J.   Shahidi F.  

Food Chemistry, Vol. 79, Iss. 1, 2002-10 ,pp. : 69-77

Elsevier

Access to resources Recommend Favorite