Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization.

Authors: Ann‐Dorit Moltke Sørensen, Haizhou Wu, Grethe Hyldig, Ole Mejlholm, Niels Bøknæs, Ingrid Undeland, Charlotte Jacobsen

Journal: Chalmers Research (Chalmers University of Technology)

Published: 1 January 2021

Article: Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization.