Author:
Hamre Kristin,Lie Øyvind,Sandnes Kjartan
Subject
General Medicine,Food Science,Analytical Chemistry
Reference11 articles.
1. Alpha-tocopherol levels in different organs of Atlantic salmon (Salmo salar L.)—effect of smoltification, dietary levels of n-3 polyunsaturated fatty acids and vitamin E;Hamre;Comprehensive Biochemistry & Physiology,1995
2. Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in α,γ, and δ-tocopherol through dietary supplementation;Hamre;Food Chemistry,1998
3. A formulated diet for Atlantic halibut (Hippoglossus hippoglossus, L.) larvae;Hamre;Aquaculture Nutrition,2001
4. Potential lipid oxidation problems in fatty fish processing;Hultin,1988
5. Fatty acid composition of glycerophospholipids in seven tissues of cod (Gadus morhua), determined by a combined HPLC/GC method;Lie;Journal of Chromatography,1991
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