ScholarLens Back to search
2010•Food ChemistryOpen access

Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

Begoña Giménez, María Carmen Gómez-Guillén, Míriam Pérez-Mateos, Pilar Montero, Gloria Márquez‐Ruiz

Open full text 70 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

Open-access reader

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 70 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Lipid oxidation, Peroxide value, Horse mackerel, Chemistry, Thiobarbituric acid, Peroxide, Fourier transform infrared spectroscopy, Food science

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage — Research Paper | ScholarLens