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The Synthetic Antioxidant Ethoxyquin and its Effect on Fish Products

The Synthetic Antioxidant Ethoxyquin and its Effect on Fish Products

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Rony AntonyRony Antony
Naturwissenschaften, Medizin, Informatik, Technik
Chemie
Organische Chemie
Project Report from the year 2017 in the subject Chemistry - Food Chemistry, grade: 7.0, University of Copenhagen (Food Science and Technology), course: Advanced Food Chemistry, language: English, abstract: This work analyzes the effects of the antioxidant Ethoxyquin on fish products. The synthetic antioxidant Ethoxyquin is widely used, specifically in the fishmeal industry in order to prevent the...
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Project Report from the year 2017 in the subject Chemistry - Food Chemistry, grade: 7.0, University of Copenhagen (Food Science and Technology), course: Advanced Food Chemistry, language: English, abstract: This work analyzes the effects of the antioxidant Ethoxyquin on fish products. The synthetic antioxidant Ethoxyquin is widely used, specifically in the fishmeal industry in order to prevent the...
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Details

  • ISBN: 9783668900806
  • Seitenzahl: 23
  • Kopierschutz: Kein
  • Erscheinungsdatum: 18.03.2019
  • Verlag: GRIN VERLAG
  • Formate: pdf

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