Aubourg, S <br/><br/>
A comparison between conventional and fluorescence detection methods of cooking-induced damage to tuna fish lipids.  [electronic resource] 

 -  Zeitschrift fur Lebensmittel-Untersuchung und -Forschung  Apr 1995 
 - 252-5 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0044-3026 
<br/><br/><label>Standard No.: </label>10.1007/BF01187514  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cooking<br/>Fatty Acids, Nonesterified--analysis<br/>Fish Oils--analysis<br/>Hot Temperature<br/>Species Specificity<br/>Spectrometry, Fluorescence--methods<br/>Spectrophotometry--methods<br/>Tuna