Influence of the in vivo addition of alpha-tocopheryl acetate with three lipid sources on the lipid oxidation and fatty acid composition of Beluga sturgeon, Huso huso, during frozen storage

  1. Hosseini, S.V.
  2. Abedian-Kenari, A.
  3. Rezaei, M.
  4. Nazari, R.M.
  5. Feás, X.
  6. Rabbani, M.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2010

Volume: 118

Issue: 2

Pages: 341-348

Type: Article

DOI: 10.1016/J.FOODCHEM.2009.04.131 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus