Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy. Influence of salting

  1. Guillén, M.D.
  2. Ruiz, A.
  3. Cabo, N.
Journal:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Year of publication: 2004

Volume: 84

Issue: 12

Pages: 1528-1534

Type: Article

DOI: 10.1002/JSFA.1811 GOOGLE SCHOLAR

Sustainable development goals