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Advantages and disadvantages of bordeaux mixture and of lime-sulphur used on apples in the growing season
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Oxidative deterioration of canned lake whitefish (Coregonus clupeaformis) treated with antioxidants


Oxidative deterioration of canned lake whitefish (Coregonus clupeaformis) treated with antioxidants



Journal of the Fisheries Research Board of Canada 32(2): 227-232



DOI: 10.1139/f75-019

Antioxidants were AX1 (butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) each 20%) or AX2 (BHA and BHT each 10%, citric acid 6%, propyl gallate 6% with propylene glycol and monoglyceride citrate), each in vegetable oil vehicle. Lake whitefish (Coregonus clupeaformis) was caught in Manitoba and canned within 48 h alone or with AX1 0.146% or AX2 0.117% of the fish oil content.

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Accession: 000451532

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