Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems.

Ruoyi Hao Jinfeng Pan Sarvenaz Khalili Tilami Bakht Ramin Shah Jan Mraz

Published in: Journal of the science of food and agriculture (2020)

Patented culture system has a slightly positive influence on post-mortem quality of common carp. It can be used for producing OCC without compromising storage stability. © 2020 Society of Chemical Industry.

Keyphrases

quality improvement