Quality improvement of common carp (Cyprinus carpio L.) meat fortified with n-3 PUFA-Reference-Cited by-同舟云学术

Quality improvement of common carp (Cyprinus carpio L.) meat fortified with n-3 PUFA

Published:2020-05 Issue: Volume:139 Page:111261
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Sobczak M.,Panicz R.,Eljasik P.,Sadowski J.,Tórz A.,Żochowska-Kujawska J.,Barbosa V.,Domingues V.,Marques A.,Dias J.

Funder

EU Horizon2020

European Union's Horizon 2020 funding programme

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference37 articles.

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3. Official Methods of Analysis of AOAC International;AOAC,2012

4. A comparative study on the quality of scaly and mirror carp (Cyprinus carpio L.) cultivated in conventional and organic systems;Balev;Turk. J. Fish. Aquat. Sci.,2017

5. Food Texture and Viscosity: Concept and Measurement;Bourne,1982

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