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マアジ脂質に関する研究 V マアジ開き生干しの脂質の貯蔵中における変化
Rancidity of Lipids in Meat of Salted Semi-dried Horse Mackerel during Storage
1984
NIPPON SHOKUHIN KOGYO GAKKAISHI
Rancidity of Lipids in Meat of Salted Semi-dried Horse Mackerel during Storage
The properties of lipids in fresh horse mackerels, Trachurus japonicus, and that in salted semidried products were compared immediately after manufacturing. The changes in properties of lipids in products during storage were also studied. Fresh fishes were washed, soaked in NaCl for 4 months. Acid value (AV), peroxide value (POV) and carbonyl value (COV) of total lipids (TL) which were extracted according to the procedure of BLIGH and DYER were measured. TL was separated into individual lipid
doi:10.3136/nskkk1962.31.8_511
fatcat:75nvoj2v4jf57fyenoc47bjxva