During the Lipid Oxidation and Quality Poster Session at the 2021 AOCS Annual Meeting & Expo, Senior Researcher Ann-Dorit M. Sørensen from National Food Institute (DTU Food) gave an oral poster presentation on “Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization”.

The poster has been developed in collaboration between Ann-Dorit Moltke Sørensen, Grethe Hyldig and Charlotte Jacobsen from DTU, Niels Bøknæs and Ole Mejlholm from Royal Greenland and Ingrid Undeland and Haizhou Wu from Chalmers University of Technology.

The presentation is available on AOCS’ website here where you can register for free.