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

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

Journal: AOCS Annual Meeting & Expo

Published: 3 May 2021 · Vol. 98, 140–141

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

←Development of an Effective Dipping Strategy to Prevent Lipid Oxidation of Herring (clupea Harengus) Filleting Co-products

Are Phospholipid Content and Its Unsaturation Really Important in Lipid Oxidation of Muscle Food?→

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