Open AccessInhibition of lipids oxidation in the minced muscle tissue of herring through usage of selected fruits in the conditions of freezing storage
Author(s) -
L. Stodołnik
Publication year - 1996
Publication title -
acta ichthyologica et piscatoria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.357
H-Index - 24
eISSN - 1734-1515
pISSN - 0137-1592
DOI - 10.3750/aip1996.26.1.07
Subject(s) - herring , chemistry , food science , lipid oxidation , solubility , muscle tissue , biochemistry , fish <actinopterygii> , biology , organic chemistry , fishery , antioxidant , anatomy
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