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Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout ( Oncorhynchus mykiss ) After Ice Storage
Green-Petersen, Ditte, Hyldig, Grethe, Jacobsen, Charlotte, Baron, Caroline P., Lund, Ivar, Hauch Nielsen, Henrik, Jokumsen, AlfredVolume:
23
Language:
english
Journal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850.2012.718047
Date:
July, 2014
File:
PDF, 339 KB
english, 2014