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Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection
National licenceSpringer Verlag | 2000| -
Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection
Online Contents | 2000| -
Effect of pH on fluorescence formation related to fish deterioration
National licenceSpringer Verlag | 1998| -
Review: Loss of Quality during the Manufacture of Canned Fish Products
British Library Online Contents | 2001| -
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| -
Damage Detection in Horse Mackerel (Trachurus trachurus) During Chilled Storage
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| -
Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection
British Library Online Contents | 2000| -
Effect of oH on fluorescence formation related to fish deterioration
British Library Online Contents | 1998| -
Influence of formaldehyde in the formation of fluorescence related to fish deterioration
British Library Online Contents | 1998| -
Lipid changes during long-term storage of canned tuna (Thunnus alalunga)
British Library Online Contents | 1998| -
Recent Advances in Assessment of Marine Lipid Oxidation by Using Fluorescence
British Library Online Contents | 1999| -
Fluorescence detection in aldehyde containing model systems: Relationship with fish deterioration
British Library Online Contents | 1998|
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