Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout (Oncorhynchus mykiss) After Ice Storage
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference49 articles.
1. Texture Properties of Farmed Rainbow Trout (Oncorhynchus mykiss): Effects of Diet, Muscle Fat Content and Time of Storage on Ice
2. Casein silage as feed for salmonids
3. Rancidity development during the chilled storage of farmed Coho salmon ( Oncorhynchus kisutch )
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1. Fish Quality and Freshness;Current Challenges for the Aquatic Products Processing Industry;2023-12-25
2. Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania;Journal of Aquatic Food Product Technology;2019-02-07
3. Effect of dietary Spirulina platensis on fatty acid composition of rainbow trout (Oncorhynchus mykiss) fillet;Aquaculture International;2014-01-07
4. Organic plant ingredients in the diet of Rainbow trout ( O ncorhynchus mykiss ): Impact on fish muscle composition and oxidative stability;European Journal of Lipid Science and Technology;2013-11-20
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