AI-Meat Lab | HZAU

Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

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Haizhou

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Authors: Semhar Ghirmai, L. Eriksson, Haizhou Wu, Michael Axelsson, Ingrid Undeland

Journal: Food and Bioprocess Technology

Published: 22 June 2020 · Vol. 13, Issue 8, 1344–1355

Licence: CC BY

Article: Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

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