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Stabilization of linseed oil with vitamin E, butylated hydroxytoluene and lipid encapsulation affects fillet lipid composition and sensory characteristics when fed to rainbow trout
S.A. Collins, P.J. Shand, M.D. DrewVolume:
170
Year:
2011
Language:
english
Pages:
63
DOI:
10.1016/j.anifeedsci.2011.07.007
File:
PDF, 311 KB
english, 2011