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Influence of freezing and oxygen‐free packaging methods on lipid oxidation and other flesh quality parameters of Norway lobster (Nephrops norvegicus)
Authors:Gioacchino Bono  Charles Odilichukwu R. Okpala  Cinzia V. Badalucco  Giacomo Milisenda  Sergio Vitale
Affiliation:Istituto per l’ Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche (IAMC‐CNR), Mazara del Vallo, Italy
Abstract:
Keywords:Crustacea  Lipid autoxidation  Modified atmosphere packaging  Quality attributes  Sub‐zero temperature storage
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