A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2017; you can also visit the original URL.
The file type is
Anchovy were stored at 17, 8, 0, and À6 C. Samples were withdrawn periodically, the lipids extracted, purified, and analysed for free and esterified cholesterol. From the results of these tests the rates of the enzymatic esterification of cholesterol at the four temperatures were calculated. In the temperature range of À6 to 17 C the rate increased with temperature. Application of an Arrhenius plot afforded the esterification rate at any temperature within the range examined.doi:10.1081/jfp-120030040 fatcat:e6zjou3y2zemhd25b7cexdlzzu