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Loss of redness (a*) as a tool to follow hemoglobin-mediated lipid oxidation in washed cod mince

Wetterskog, D; Undeland, I; (2004) Loss of redness (a*) as a tool to follow hemoglobin-mediated lipid oxidation in washed cod mince. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 52 (24) pp. 7214-7221. 10.1021/jf0307907.

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Type: Article
Title: Loss of redness (a*) as a tool to follow hemoglobin-mediated lipid oxidation in washed cod mince
DOI: 10.1021/jf0307907
Keywords: Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, redness, a*, lipid oxidation, cod, hemoglobin, TBARS, Hb, HERRING CLUPEA-HARENGUS, FISH MUSCLE, COLOR, DEOXYHEMOGLOBIN, SPECTROSCOPY, TROUT, MEAT, HEMOLYSATE, MYOGLOBIN, PRODUCTS
UCL classification: UCL > Provost and Vice Provost Offices
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Medical Sciences
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Medical Sciences > Cancer Institute
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Medical Sciences > Cancer Institute > Research Department of Oncology
URI: http://discovery.ucl.ac.uk/id/eprint/1386821
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