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Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)

Saeed, S and Howell, NK (2002) Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 82 (5). pp. 579-586.

Full text not available from this repository.
Item Type: Article
Authors :
NameEmailORCID
Saeed, SUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 April 2002
Identification Number : https://doi.org/10.1002/jsfa.1080
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, AGRICULTURE, MULTIDISCIPLINARY, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, fatty fish lipids, proteins, frozen storage, lipid oxidation, antioxidants, AMINO-ACID, CHROMATOGRAPHY, PRODUCTS, ESR
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:17
Last Modified : 17 May 2017 14:48
URI: http://epubs.surrey.ac.uk/id/eprint/827183

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