Article : texte imprimé

Effects of storage temperature and α-tocopherol on oil recovered from sardine mince

Salah Selmi, Auteur ; Zouhour Limam, Auteur ; Irineu Batista, Auteur |

Dans International journal of refrigeration (Vol. 34 N° 5, Août 2011)

Sardine oil released during sardine mince preparation showed good quality with a low hydroperoxide content, excellent color and high content (19.23%) of eicosapentaenoic acid. Recovered sardine oil was stored at two different temperatures (+4 °C[...]

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