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Rates of cholestrol ester formation during storage of anchovy (Engraulis capensis) at various temperatures

Author: De Koning, AJ Date: Jul 2004 Anchovy were stored at 17, 8, 0 and -6 degrees C. Samples were withdrawn periodically, the lipids extracted, purified, and analysed for free and esterified cholesterol.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 ... Read more

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Browsing by Subject "Engraulis capensis"

Browsing by Subject "Engraulis capensis"

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