Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice

A. Kołakowska; L. Zienkowicz; Z. Domiszewski; G. Bienkiewicz

doi:10.3750/AIP2006.36.1.06

Research Article

Acta Ichthyologica et Piscatoria 36(1): 39-47
https://doi.org/10.3750/AIP2006.36.1.06 (30 Jun 2006)

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Coverage of Polyethylene Film with Essential Oils of Thyme (Thymus daenensis Celak)and Savory (Satureja bachtiarica Bunge) for Lipid Oxidation Control in Rainbow Trout (Oncorhynchus mykiss) Fillets during Short-Term Storage in the Refrigerator. Journal of Food Processing and Preservation 40: 483.

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