Off-flavors and lipid components in rainbow trout (Oncorhynchus mykiss) reared in RAS: Differences in families of low and high lipid contents
Author:
Funder
European Maritime and Fisheries Fund
Publisher
Elsevier BV
Subject
Aquatic Science
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4. Fish performance, fillet characteristics, and health assessment index of rainbow trout (Oncorhynchus mykiss) fed diets containing adequate and high concentrations of lipid and vitamin E;Chaiyapechara;Aquaculture,2003
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1. More than just geosmin and 2‐methylisoborneol? Off‐flavours associated with recirculating aquaculture systems;Reviews in Aquaculture;2024-07-03
2. Improved Quantification of Geosmin and 2-Methylisoborneol in Farmed Fish Using Stable Isotope Dilution Gas Chromatography–Mass Spectrometry;Journal of Agricultural and Food Chemistry;2024-03-14
3. Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods;Trends in Food Science & Technology;2023-12
4. Comparative Evaluation of Wild and Farmed Rainbow Trout Fish Based on Representative Chemosensory and Microbial Indicators of Their Habitats;Journal of Agricultural and Food Chemistry;2023-01-23
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