Effects of mechanical handling, storage on ice and ascorbic acid treatment on lipid oxidation in cultured Newfoundland blue mussel (Mytilus edulis)

• Published in: Food Chemistry
• Main Authors: Khan, Muhammad Ahmad, Parrish, Christopher C., Shahidi, Fereidoon
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2006
• Subjects: General Medicine; Food Science; Analytical Chemistry; Newfoundland
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2005.08.001; https://api.elsevier.com/content/article/PII:S0308814605006515?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814605006515?httpAccept=text/plain