Nutritional quality, oxidation, and sensory parameters in...

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Journal of Food Processing and Preservation 2018 / 02

Nutritional quality, oxidation, and sensory parameters in fillets of common carp ( Cyprinus carpio L.) influenced by frozen storage (-20 °C)

Hematyar, Nima, Masilko, Jan, Mraz, Jan, Sampels, Sabine
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Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13589
Date:
February, 2018
File:
PDF, 746 KB
english, 2018
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