Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage

Published 2010 View Full Article

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Title
Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 124, Issue 2, Pages 459-467
Publisher
Elsevier BV
Online
2010-06-21
DOI
10.1016/j.foodchem.2010.06.055

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