Affiliation:
1. Faculty of Fisheries and Protection of Waters; University of South Bohemia in České Budějovice, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters; České Budějovice Czech Republic
Funder
Ministerstvo Školství, Mládeže a Tělovýchovy
CENAKVA II
The Grant Agency of the University of South Bohemia in Ceske Budejovice
Národní Agentura pro Zemědělsk Vzkum
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference62 articles.
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3. Rancidity development during frozen storage of mackerel (Scomber scombrus): Effect of catching season and commercial presentation;Aubourg;European Journal of Lipid Science and Technology,2005
4. Changes in the texture and structure of cod and haddock fillets during frozen storage;Badii;Food Hydrocolloids,2002
5. Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss);Baron;Journal of Agricultural and Food Chemistry,2007
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29 articles.
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