Rancidity and changes in fatty acid composition of salted dried and salted smoked mackerel cakes

Akande, G. R. and Knowles, M. J. and Taylor, K. D. A. (1991) Rancidity and changes in fatty acid composition of salted dried and salted smoked mackerel cakes. Tropical Science, 31 (1). pp. 55-63. ISSN 0041-3291

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Item Type:Article
Item Status:Live Archive

Abstract

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Keywords:Fish, Mackerel, Rancidity
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:9562
Deposited On:20 May 2013 12:03

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