Fatty Acid Composition and Oxidation of Lipids in Korean Catfish

被引：0
|
作者：
Hwang, K.T. [1 ,5 ]
Kim, J.E. [1 ]
Kang, S.G. [2 ]
Jung, S.T. [2 ]
Park, H.J. [3 ]
Weller, C.L. [4 ]
机构：
[1] Department of Food Science, Inst. for Molec. Biol. and Genetics, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea, Republic of
[2] Department of Food Engineering, Food Indust. Technol. Res. Center, Mokpo National University, Muan, Chonnam, 534-729, Korea, Republic of
[3] Graduate School of Biotechnology, Korea University, Seoul, 136-701, Korea, Republic of
[4] Dept. of Biol. Systems Engineering, University of Nebraska, Lincoln, Nebraska 68583
[5] Department of Food Science, College of Human Ecology, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea, Republic of
来源：
JAOCS, Journal of the American Oil Chemists' Society | 2004年 / 81卷 / 02期
关键词：
This work was supported in part by the Korea Science and Engineering Foundation through the Food Industrial Technology Research Center at Mokpo National University. This article is recorded as Journal Series No. 13571; Agricultural Research Division; Institute of Agriculture and Natural Resources; University of Nebraska–Lincoln;
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页码：123 / 127
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