1. Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (–20 °C). Issue 5 (2nd February 2018) Authors: Hematyar, Nima; Masilko, Jan; Mraz, Jan; Sampels, Sabine Journal: Journal of food processing and preservation Issue: Volume 42:Issue 5(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗