Lipid Oxidation Is Inhibited by Isoeugenol Exposure in Chinook Salmon (Oncorhynchus Tshawytscha) Fillets during Storage at 15 °C
Article first published online: 14 APR 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 4, pages C333–C338, May 2009
How to Cite
Tuckey, N. P.L., Forster, M. E. and Gieseg, S. P. (2009), Lipid Oxidation Is Inhibited by Isoeugenol Exposure in Chinook Salmon (Oncorhynchus Tshawytscha) Fillets during Storage at 15 °C. Journal of Food Science, 74: C333–C338. doi: 10.1111/j.1750-3841.2009.01135.x
- Issue published online: 4 MAY 2009
- Article first published online: 14 APR 2009
- MS 20090004 Submitted 1/4/2009, Accepted 2/17/2009
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