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Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection
NationallizenzSpringer Verlag | 2000| -
Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection
Online Contents | 2000| -
Quality Differences Assessment in Canned Sardine (Sardina pilchardus) by Fluorescence Detection
American Chemical Society | 1997| -
Genomic analysis of the terpenoid synthase (AtTPS) gene family of Arabidopsis thaliana
Online Contents | 2002| -
Quality Differences Assessment in Canned Sardine (Sardina pilchardus) by Fluorescence Detection
Online Contents | 1997| -
Effect of pH on fluorescence formation related to fish deterioration
NationallizenzSpringer Verlag | 1998| -
Fluorescence study of the pro-oxidant effect of free fatty acids on marine lipids
British Library Online Contents | 2001| -
Effect of partially hydrolysed lipids on inhibition of oxidation of marine lipids
British Library Online Contents | 2001| -
Effect of previous gutting on rancidity development in horse mackerel (Trachurus trachurus) during frozen storage at -20 degreeC
British Library Online Contents | 2008| -
Review: Loss of Quality during the Manufacture of Canned Fish Products
British Library Online Contents | 2001| -
Damage Detection in Horse Mackerel (Trachurus trachurus) During Chilled Storage
British Library Online Contents | 2001|