Wild and farmed meagre, Argyrosomus regius : A nutritional, sensory and histological assessment of quality differences-Reference-Cited by-同舟云学术

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Wild and farmed meagre, Argyrosomus regius : A nutritional, sensory and histological assessment of quality differences

Published:2017-10 Issue: Volume:63 Page:8-14
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Saavedra M.,Pereira T.G.,Carvalho L.M.,Pousão-Ferreira P.,Grade Ana,Teixeira B.,Quental-Ferreira H.,Mendes R.,Bandarra N.,Gonçalves A.

Funder

Fundação para a Ciência e Tecnologia

National Project AQUACOR

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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3. Texture profile analysis;Bourne;Food Technol.,1978

4. Changes in tissue free amino acid concentrations in Atlantic salmon, Salmo salar L., after consumption of a low ration;Carter;Fish Physiol. Biochem.,2000

5. Changes in the fatty acid composition of phospholipids in tissues of farmed sea bass (Dicentrarchus labrax) during an annual cycle. Roles of environmental temperature and salinity;Codier;Comp. Biochem. Physiol. Part B Biochem. Mol. Biol.,2002

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