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Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage
Sterniša, Meta, Dvořak, Petr, Lunda, Roman, Linhartova, Zuzana, Možina, Sonja Smole, Mraz, JanVolume:
56
Year:
2018
Journal:
Food Technology and Biotechnology
DOI:
10.17113/ftb.56.04.18.5792
File:
PDF, 728 KB
2018