Inhibition of lipids oxidation in the minced muscle tissue of herring through usage of selected fruits in the conditions of freezing storage
In the present study the following fruits were applied as additives to the minced muscle tissue of the Baltic herring stored at the temperature of -25°C: wild rose (0.5%), sorb (0.5%), hawthorn (0.5%) and the mixture of sorb (0.25%) with hawthorn (0.25%). The assays were aimed at the con...
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| Format: | Article |
| Language: | English |
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Pensoft Publishers
1996-06-01
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| Series: | Acta Ichthyologica et Piscatoria |
| Online Access: | https://aiep.pensoft.net/article/25561/download/pdf/ |