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. 98 140-141Subject Categories
Food Engineering
Other Chemistry Topics