From farm to fork: lipid oxidation in fish products. A review
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.1080/1828051X.2015.1128687
Reference68 articles.
1. Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish (Salmo salar)
2. The influence of starvation time prior to slaughter on the quality of commercial-sized gilthead seabream (Sparus aurata) during ice storage
3. The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead seabream (Sparus aurata) during storage on ice
4. Determination of Semivolatile Compounds in Baltic Herring (Clupea harengus membras) by Supercritical Fluid Extraction−Supercritical Fluid Chromatography−Gas Chromatography−Mass Spectrometry
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