PROPERTIES OF POLLOCK (THERAGRA CHALCOGRAMMA) SKIN HYDROLYSATES AND EFFECTS ON LIPID OXIDATION OF SKINLESS PINK SALMON (ONCORHYNCHUS GORBUSCHA) FILLETS DURING 4 MONTHS OF FROZEN STORAGE

Bibliographic Details
Published in:Journal of Food Biochemistry
Main Authors: SATHIVEL, SUBRAMANIAM, HUANG, JIAQI, BECHTEL, PETER J.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 2008
Subjects:
Cell Biology
Pharmacology
Food Science
Biophysics
Oncorhynchus gorbuscha
Pink salmon
Theragra chalcogramma
Online Access:http://dx.doi.org/10.1111/j.1745-4514.2008.00172.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4514.2008.00172.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2008.00172.x/fullpdf
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spelling crwiley:10.1111/j.1745-4514.2008.00172.x 2023-05-15T17:52:48+02:00 PROPERTIES OF POLLOCK (THERAGRA CHALCOGRAMMA) SKIN HYDROLYSATES AND EFFECTS ON LIPID OXIDATION OF SKINLESS PINK SALMON (ONCORHYNCHUS GORBUSCHA) FILLETS DURING 4 MONTHS OF FROZEN STORAGE SATHIVEL, SUBRAMANIAM HUANG, JIAQI BECHTEL, PETER J. 2008 http://dx.doi.org/10.1111/j.1745-4514.2008.00172.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4514.2008.00172.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2008.00172.x/fullpdf en eng Wiley http://doi.wiley.com/10.1002/tdm_license_1.1 Journal of Food Biochemistry volume 32, issue 2, page 247-263 ISSN 0145-8884 1745-4514 Cell Biology Pharmacology Food Science Biophysics journal-article 2008 crwiley https://doi.org/10.1111/j.1745-4514.2008.00172.x 2022-09-05T04:35:33Z Article in Journal/Newspaper Oncorhynchus gorbuscha Pink salmon Theragra chalcogramma Wiley Online Library (via Crossref) Journal of Food Biochemistry 32 2 247 263
institution Open Polar
collection Wiley Online Library (via Crossref)
op_collection_id crwiley
language English
topic Cell Biology
Pharmacology
Food Science
Biophysics
spellingShingle Cell Biology
Pharmacology
Food Science
Biophysics
SATHIVEL, SUBRAMANIAM
HUANG, JIAQI
BECHTEL, PETER J.
PROPERTIES OF POLLOCK (THERAGRA CHALCOGRAMMA) SKIN HYDROLYSATES AND EFFECTS ON LIPID OXIDATION OF SKINLESS PINK SALMON (ONCORHYNCHUS GORBUSCHA) FILLETS DURING 4 MONTHS OF FROZEN STORAGE
topic_facet Cell Biology
Pharmacology
Food Science
Biophysics
format Article in Journal/Newspaper
author SATHIVEL, SUBRAMANIAM
HUANG, JIAQI
BECHTEL, PETER J.
author_facet SATHIVEL, SUBRAMANIAM
HUANG, JIAQI
BECHTEL, PETER J.
author_sort SATHIVEL, SUBRAMANIAM
title PROPERTIES OF POLLOCK (THERAGRA CHALCOGRAMMA) SKIN HYDROLYSATES AND EFFECTS ON LIPID OXIDATION OF SKINLESS PINK SALMON (ONCORHYNCHUS GORBUSCHA) FILLETS DURING 4 MONTHS OF FROZEN STORAGE
title_short PROPERTIES OF POLLOCK (THERAGRA CHALCOGRAMMA) SKIN HYDROLYSATES AND EFFECTS ON LIPID OXIDATION OF SKINLESS PINK SALMON (ONCORHYNCHUS GORBUSCHA) FILLETS DURING 4 MONTHS OF FROZEN STORAGE
title_full PROPERTIES OF POLLOCK (THERAGRA CHALCOGRAMMA) SKIN HYDROLYSATES AND EFFECTS ON LIPID OXIDATION OF SKINLESS PINK SALMON (ONCORHYNCHUS GORBUSCHA) FILLETS DURING 4 MONTHS OF FROZEN STORAGE
title_fullStr PROPERTIES OF POLLOCK (THERAGRA CHALCOGRAMMA) SKIN HYDROLYSATES AND EFFECTS ON LIPID OXIDATION OF SKINLESS PINK SALMON (ONCORHYNCHUS GORBUSCHA) FILLETS DURING 4 MONTHS OF FROZEN STORAGE
title_full_unstemmed PROPERTIES OF POLLOCK (THERAGRA CHALCOGRAMMA) SKIN HYDROLYSATES AND EFFECTS ON LIPID OXIDATION OF SKINLESS PINK SALMON (ONCORHYNCHUS GORBUSCHA) FILLETS DURING 4 MONTHS OF FROZEN STORAGE
title_sort properties of pollock (theragra chalcogramma) skin hydrolysates and effects on lipid oxidation of skinless pink salmon (oncorhynchus gorbuscha) fillets during 4 months of frozen storage
publisher Wiley
publishDate 2008
url http://dx.doi.org/10.1111/j.1745-4514.2008.00172.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4514.2008.00172.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2008.00172.x/fullpdf
genre Oncorhynchus gorbuscha
Pink salmon
Theragra chalcogramma
genre_facet Oncorhynchus gorbuscha
Pink salmon
Theragra chalcogramma
op_source Journal of Food Biochemistry
volume 32, issue 2, page 247-263
ISSN 0145-8884 1745-4514
op_rights http://doi.wiley.com/10.1002/tdm_license_1.1
op_doi https://doi.org/10.1111/j.1745-4514.2008.00172.x
container_title Journal of Food Biochemistry
container_volume 32
container_issue 2
container_start_page 247
op_container_end_page 263
_version_ 1766160531582877696

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