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Effects of added hemolysate from mackerel, herring and rainbow trout on lipid oxidation of washed cod muscle |
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| Authors: | Mark P. RICHARDS AND Herbert O. HULTIN |
| Affiliation: | Muscle Biology and Meat Science Laboratory, West Madison, WI 53706-1284;and Massachusetts Agricultural Experiment Station, Department of Food Science, University of Massachusetts/Amherst, Gloucester, MA 01930, USA |
| Abstract: | |
| Keywords: | blood deoxyhemoglobin hemolysate lipid oxidation multiple hemoglobins role in quality |