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Faculty of Food Technology and Biotechnology, Food Technology and Biotechnology, 4(56), 2018
DOI: 10.17113/ftb.56.04.18.5792
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Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage
Journal article published in 2018 by
Meta Sterniša,
Petr Dvořak,
Roman Lunda,
Zuzana Linhartova 
,
Sonja Smole Možina,
Jan Mraz
,
Sonja Smole Možina,
Jan Mraz
This paper is made freely available by the publisher.
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