DETERMINATION OF THIOBARBITURIC ACID REACTIVE SUBSTANCES (TBARS) IN FISH TISSUE BY AN IMPROVED DISTILLATION SPECTROPHOTOMETRIC METHOD

[1] BERNHEIM F, 1948, J BIOL CHEM, V174, P257

[2] THIOBARBITURIC ACID VALUE, TOTAL LONG-CHAIN FREE FATTY-ACIDS, AND FLAVOR OF PACIFIC HALIBUT (HIPPOGLOSSUS-STENOLEPIS) AND CHINOOK SALMON (ONCORHYNCHUS-TSHAWYTSCHA) FROZEN AT SEA [J]. JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1973, 30 (01): : 63 - 69

[3] Ke P.Y., 1982, INT J FOOD SCI TECH, V5, P202, DOI [DOI 10.1002/JSFA.2740351117, 10.1002/jsfa.2740351117]

[4] ACCELERATION OF LIPID OXIDATION IN FROZEN MACKEREL FILLET BY PRETREATMENT WITH MICROWAVE-HEATING [J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (01) : 38 - 40

[5] KE PJ, 1979, ANAL CHIM ACTA, V106, P279, DOI 10.1016/S0003-2670(01)85011-X

[6] MACKEREL SKIN LIPIDS AS AN UNSATURATED FAT MODEL SYSTEM FOR DETERMINATION OF ANTIOXIDATIVE POTENCY OF TBHQ AND OTHER ANTIOXIDANT COMPOUNDS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1977, 54 (10) : 417 - 420

[7] KE PJ, 1976, CAN I FOOD SC TECH J, V9, P135

[8] METAL-CATALYZED OXIDATION IN MACKEREL SKIN AND MEAT LIPIDS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (10) : 636 - 640

[9] KHON HI, 1944, J PHARM, V82, P292

[10] STUDIES ON TBA TEST FOR RANCIDITY GRADING - .2. TBA REACTIVITY OF DIFFERENT ALDEHYDE CLASSES [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1973, 50 (10) : 387 - 391

[1] BERNHEIM F, 1948, J BIOL CHEM, V174, P257

[2] THIOBARBITURIC ACID VALUE, TOTAL LONG-CHAIN FREE FATTY-ACIDS, AND FLAVOR OF PACIFIC HALIBUT (HIPPOGLOSSUS-STENOLEPIS) AND CHINOOK SALMON (ONCORHYNCHUS-TSHAWYTSCHA) FROZEN AT SEA [J]. JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1973, 30 (01): : 63 - 69

[3] Ke P.Y., 1982, INT J FOOD SCI TECH, V5, P202, DOI [DOI 10.1002/JSFA.2740351117, 10.1002/jsfa.2740351117]

[4] ACCELERATION OF LIPID OXIDATION IN FROZEN MACKEREL FILLET BY PRETREATMENT WITH MICROWAVE-HEATING [J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (01) : 38 - 40

[5] KE PJ, 1979, ANAL CHIM ACTA, V106, P279, DOI 10.1016/S0003-2670(01)85011-X

[6] MACKEREL SKIN LIPIDS AS AN UNSATURATED FAT MODEL SYSTEM FOR DETERMINATION OF ANTIOXIDATIVE POTENCY OF TBHQ AND OTHER ANTIOXIDANT COMPOUNDS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1977, 54 (10) : 417 - 420

[7] KE PJ, 1976, CAN I FOOD SC TECH J, V9, P135

[8] METAL-CATALYZED OXIDATION IN MACKEREL SKIN AND MEAT LIPIDS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (10) : 636 - 640

[9] KHON HI, 1944, J PHARM, V82, P292

[10] STUDIES ON TBA TEST FOR RANCIDITY GRADING - .2. TBA REACTIVITY OF DIFFERENT ALDEHYDE CLASSES [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1973, 50 (10) : 387 - 391