Lipid Hydrolysis and Oxidation Related to Astaxanthin Content in Light and Dark Muscle of Frozen Stored Rainbow Trout (Oncorbynchus mykiss)

✍ Scribed by T. INGEMANSSON; A. PElTERSSON; P. KAUFMANN

• Book ID: 108818921
• Publisher: Institute of Food Technologists
• Year: 1993
• Tongue: English
• Weight: 820 KB
• Volume: 58
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1993.tb04313.x