Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage
放血可改善鲤鱼片的感官品质，并减缓冷藏有氧储存期间的氧化和微生物变化
期刊:Food Technology and Biotechnology
影响因子:1.8
doi:10.17113/ftb.56.04.18.5792
Meta Sterniša, Petr Dvořak, Roman Lunda, Zuzana Linhartova, Sonja Smole Možina, Jan Mraz
