Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha
Gladyshev, Michail I., Artamonova, Valentina S., Makhrov, Alexander A., Sushchik, Nadezhda N., Kalachova, Galina S., Dgebuadze, Yury Y.Volume:
216
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.08.021
Date:
February, 2017
File:
PDF, 476 KB
english, 2017