Bleeding of common carp (Cyprinus carpio) improves sensory quality of fillets and slows oxidative and microbiological changes during refrigerated aerobic storage

Autor: Sterniša, Meta, Dvořak, Petr, Lunda, Roman, Linhartova, Zuzana, Smole Možina, Sonja, Mraz, Jan
Matična publikacija: Food technology and biotechnology (2018)