Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization.
Other conference contribution, 2021
Author
Ann-Dorit Sorensen
Technical University of Denmark (DTU)
Haizhou Wu
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Grethe Hyldig
Technical University of Denmark (DTU)
Ole Mejlholm
Royal Greenland A/S
Niels Boknaes
Royal Greenland A/S
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