Open AccessLipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice
Author(s) -
Anna Kołakowska,
Ludmiła Zienkowicz,
Zdzisław Domiszewski,
Grzegorz Bieńkiewicz
Publication year - 2006
Publication title -
acta ichthyologica et piscatoria
Language(s) - English
Resource type - Journals
eISSN - 1734-1515
pISSN - 0137-1592
DOI - 10.3750/aip2006.36.1.06
Subject(s) - rainbow trout , peroxide value , chemistry , food science , lipid oxidation , polyunsaturated fatty acid , fatty acid , trout , shelf life , composition (language) , gas chromatography , chromatography , biochemistry , fishery , fish <actinopterygii> , biology , antioxidant , linguistics , philosophy
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