FATTY ACID UPTAKE AND ESTERIFICATION BY FISH MUSCLE

被引：4

作者：

HAMOSH, M

ATIA, R

SHAPIRO, B

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1966.tb00469.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：146 / &

共 17 条

[1]

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[2]

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[3]

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[5]

Dyer W., 1961, FISH AS FOOD, V1, P275

[6] PROTEINS IN FISH MUSCLE .13. LIPID HYDROLYSIS [J].

DYER, WJ ;

FRASER, DI .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1959, 16 (01) :43-52

[7]

HEEN H, 1962, FISH NUTRITION ED, P86

[8]

HEEN H, 1962, FISH NUTRITION ED, P80

[9] MECHANISM OF FATTY ACID ASSIMILATION IN ADIPOSE TISSUE [J].

KERPEL, S ;

SHAFRIR, E ;

SHAPIRO, B .

BIOCHIMICA ET BIOPHYSICA ACTA, 1961, 46 (03) :495-&

[10] REACTION OF COD ACTOMYOSIN WITH LINOLEIC AND LINOLENIC ACIDS [J].

KING, FJ ;

STEINBERG, MA ;

ANDERSON, ML .

JOURNAL OF FOOD SCIENCE, 1962, 27 (04) :363-&

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