The influence of long-term storage, temperature and type of packaging materials on the lipid oxidation and flesh color of frozen Atlantic herring fillets (Clupea harengus)
Category
Academic article
Language
English
Author(s)
- Ignat Tolstorebrov
- Trygve Magne Eikevik
- Erlend Indergård
Affiliation
- Norwegian University of Science and Technology
Year
2014Published in
International journal of refrigeration
ISSN
0140-7007
Volume
40
Page(s)
122 - 130
View this publication at Norwegian Research Information Repository