FOOD SCIENCE ›› 1993, Vol. 14 ›› Issue (12): 6-10.
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WANG Xing-Zhu, Zheng-Fu-Lin, Lu-Ting-Long, DONG Hai
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Abstract: Lipid oxidation is a major cause of spoilage in fish muscle. Fatty fishes undergo lipid oxidation rapidly at refrigerator temperatures. 0. 1 % Sodium Isoascorbate was used as antioxidant to examine the synergistic action on retarding the oxidation of fats.
Key words: Fatty Fish Antioxidation Shelf-Life
WANG Xing-Zhu, Zheng-Fu-Lin, Lu-Ting-Long, DONG Hai. Utilization of Sodium Isoascorbate for Extending the Shelf-Life of Fatty Fish[J]. FOOD SCIENCE, 1993, 14(12): 6-10.
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