Stabilization of linseed oil with vitamin E, butylated hydroxytoluene and lipid encapsulation affects fillet lipid composition and sensory characteristics when fed to rainbow trout-Reference-Cited by-同舟云学术

Stabilization of linseed oil with vitamin E, butylated hydroxytoluene and lipid encapsulation affects fillet lipid composition and sensory characteristics when fed to rainbow trout

Published:2011-11 Issue:1-2 Volume:170 Page:53-62
ISSN:0377-8401
Container-title:Animal Feed Science and Technology
language:en
Short-container-title:Animal Feed Science and Technology

Author:

Collins S.A.,Shand P.J.,Drew M.D.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference49 articles.

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