Citations (3)
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International Journal of Food Properties
Volume 25, 2022 - Issue 1
Original Article
Essential fatty acids composition and oxidative stability of frozen minced carp meat
T. S. Khalili Tilamia Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
https://orcid.org/0000-0001-8521-3483View further author information
https://orcid.org/0000-0001-8521-3483View further author information, S. Sampelsa Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic;b Department of Molecular Sciences, Uppsala BioCenter, Swedish University of Agricultural Sciences, Uppsala, Swedenhttps://orcid.org/0000-0003-1695-5939View further author information
https://orcid.org/0000-0003-1695-5939View further author information, A. Tomčalaa Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in České Budějovice, České Budějovice, Czech RepublicCorrespondence[email protected]
https://orcid.org/0000-0002-5232-8441View further author information
https://orcid.org/0000-0002-5232-8441View further author information & J. Mráza Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in České Budějovice, České Budějovice, Czech Republichttps://orcid.org/0000-0003-3545-1269View further author information
https://orcid.org/0000-0003-3545-1269View further author information