Levels of alpha-tocopherol and the developments of rancidity in milkfish (chanos chanos, Forskal)

Muscle tissues from fresh round milkfish (Chanos chanos) was examined for the estimation of alpha-tocopherol content. Two chemical indices of fat deterioration, peroxide and iodine values were adopted to analyze the extent of fat rancidity at varying storage times. An attempt to correlate the detect...

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Bibliographic Details

Main Author:	Banasihan, Erlinda T.
Other Authors:	Acevedo, Teresita P.
Resource Type:	Thesis
Language:	English
Subjects:	Bangus. Fish, Frozen. Vitamin E.