Fillet shelf-life of atlantic halibut Hippoglossus hippoglossus L. fed elevated levels of α-tocopheryl acetate

Aquaculture Research

Volumn 33, Issue 13, 2002, Pages 1059-1071

  Ruff, Nicole ^a   FitzGerald, Richard D ^a   Cross, Thomas F ^a   Kerry, Joe P ^b  

^a Environmental Research Institute   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

tocopherol; Antioxidant defence; Colour; Halibut Hippoglossus hippoglossus L.; Lipid oxidation; Rigor mortis

Indexed keywords

ACETATE; COLOR; FISH; FOOD;

HIPPOGLOSSUS HIPPOGLOSSUS;

EID: 0037206429     PISSN: 1355557X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2109.2002.00770.x     Document Type: Article

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