Bleeding of common carp (Cyprinus carpio) improves sensory quality of fillets and slows oxidative and microbiological changes during refrigerated aerobic storage
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001103484 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology 56 (2018), 4 ; str. 524-532 |
| Glavni autori: | Sterniša, Meta (Author), Dvořak, Petr, Lunda, Roman, Linhartova, Zuzana, Smole Možina, Sonja, Mraz, Jan |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |