Comparative evaluation of nutritional value and flavor quality of muscle in triploid and diploid common carp: Application of genetic improvement in fish quality-Reference-Cited by-同舟云学术

Comparative evaluation of nutritional value and flavor quality of muscle in triploid and diploid common carp: Application of genetic improvement in fish quality

Published:2021-08 Issue: Volume:541 Page:736780
ISSN:0044-8486
Container-title:Aquaculture
language:en
Short-container-title:Aquaculture

Author:

Cai Li,Tong Fangle,Tang Tao,Ao Zhipeng,Wei Zehong,Yang Fuzhong,Shu Yuqing,Liu Shaojun,Mai Kangsen

Publisher

Elsevier BV

Subject

Aquatic Science

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