TY  - GEN 
AU  - García Moreno, Pedro Jesús
AU  - Guadix Escobar, Antonio María
AU  - Gómez Robledo, Luis
AU  - Melgosa Latorre, Manuel
AU  - Guadix Escobar, Emilia María
PY  - 2013
SN  - 0260-8774
UR  - https://hdl.handle.net/10481/96480
AB  - This work studies the influence of the operational conditions (temperature: 90–130 C, activated clay
 amount: 1–5 wt% and contact time: 20–60 min) on the bleaching process of degummed and neutralized
 sardine oil. The bleached oils were evaluated...
LA  - eng
KW  - fish oil
KW  - refining
KW  - bleaching
KW  - Activated clay
KW  - oxidation
KW  - color
TI  - Optimization of bleaching conditions for sardine oil
DO  - 10.1016/j.jfoodeng.2012.12.040
ER  -