Changes in white tuna (Thunnus alalunga) fat due to cannig process and storage preserve
Modifications in fatty acid composition in white tuna (Thunnus alalunga) ocurring at each stage of the cannig process, boiling and sterilization in soybean oil, were studied. Boiling was performed in brine and two sterilization times (55 and 90 minutes) as well as the effects of storage for one year...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1991-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1242 |