Lipid changes during the canning of mackerel
Mackerel (Scomber scombrus) were filleted and fillets from one side of each fish were stored at -25°C. Fillets from the other side were immersed in saturated brine for 10 minutes and canned either in simulated tomato sauce (pH 4.7) or 2% brine. Effects of the brining, heat processing and storage wer...
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| Format: | Default Thesis |
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1981
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| Online Access: | https://hdl.handle.net/2134/27189 |
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