Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization.
Other conference contribution, 2021

Author

Ann-Dorit Sorensen

Natl Food Inst DTU Food

Haizhou Wu

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Grethe Hyldig

Technical University of Denmark (DTU)

Ole Mejlholm

Royal Greenland Seafood AS

Niels Boknaes

Royal Greenland Seafood AS

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Charlotte Jacobsen

Technical University of Denmark (DTU)

JAOCS, Journal of the American Oil Chemists Society

0003-021X (ISSN)

Vol. 98 140-141

Subject Categories

Food Engineering

Other Chemistry Topics

More information

Latest update

10/14/2021