Stodolnik L., Szczepanik G., 1998. Inhibition of lipid oxidation of the frozen muscle tissue of herring using mustard. Acta Ichthyol. Piscat. 28 (2): 81-90.
Content of hydroperoxides, secondary products of oxidation, dienes and trienes was analysed in a minced muscle tissue of Baltic herring treated with white mustard, while stored at -25°C.