Carp (Cyprinus carpio L.) lipid oxidation during cold storage
After meat and dairy products, fish meat is one of the greatest sources of animal protein, but it is also probably the most susceptible to oxidation. The study material consisted of carp, Cyprinus carpio L., meat. The left and right sides of the fillet were divided into three parts, the head, abdome...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2015-06-01
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| Series: | Archives of Polish Fisheries |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/aopf-2015-0011 |