Control of lipid oxidation in smoked mackerel by hot water onion extract

• Published in: FAO Fisheries Report (FAO). FAO no. 400
• Main Author: Ikeme A.I
• Format: Conference Proceeding
• Language: English
• Published: 1989
• Subjects: allium cepa; analisis microbiologico; analisis organoleptico; analisis quimico; analyse chimique; analyse microbiologique; analyse organoleptique; caballa; chemical analysis; extractos de legumbres; extrait de legume; lipide; lipidos; lipids; mackerel; maquereau; microbiological analysis; organoleptic analysis; oxidacion; oxidation; oxydation; pescado ahumado; poisson fume; smoked fish; vegetable extracts
• ISBN: 9789250029054; 9250029055