Oxidative stability of lipid components of mullet (Mugil...

Food Chemistry 2009 Vol. 115; Iss. 3

Oxidative stability of lipid components of mullet (Mugil cephalus) roe and its product “bottarga”

Antonella Rosa, Paola Scano, M. Paola Melis, Monica Deiana, Angela Atzeri, M. Assunta Dessì
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Volume:
115
Year:
2009
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2009.01.002
File:
PDF, 668 KB
english, 2009
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