Enhancement of eicosapentaenoic and docosahexaenoic acid contents in a Japanese flounder, Paralichthys olivaceus, by low-temperature rearing

Author:

Satoh Yuhi,Ishikawa Yoshio,Tani Takashi

Publisher

Elsevier BV

Subject

Aquatic Science

Reference10 articles.

1. Protein, lipid and energy requirements of cultured marine fish in cold, temperate and warm water;Bowyer;Rev. Aquac.,2013

2. Towards blue transformation;Food and Agriculture Organization (FAO),2022

3. Growth and sex ratio of juvenile olive flounder (Paralichthys olivaceus) at different size-ranks;Kim;J. Fish. Sci. Technol.,2007

4. Enrichment of food products with polyunsaturated fatty acids by fish oil addition;Kolanowski;Eur. Food Res. Technol.,2006

5. Production of omega-3 polyunsaturated fatty acid concentrates: a review;Rubio-Rodríguez;Innov. Food Sci. Emerg. Technol.,2010

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