Differentiating the wild or farmed origin of Mediterranean fish: a review of tools for sea bream and sea bass
Author:
Affiliation:
1. Department of Marine Sciences and Applied Biology; University of Alicante; Alicante; Spain
2. Scottish Association for Marine Science; Scottish Marine Institute; Oban; UK
3. Department of Biology; University of Crete; Heraklion; Greece
Publisher
Wiley
Subject
Management, Monitoring, Policy and Law,Ecology,Aquatic Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/raq.12006/fullpdf
Reference129 articles.
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3. Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice;Alasalvar;Journal of Agricultural and Food Chemistry,2002a
4. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content fatty acid and trace mineral composition;Alasalvar;Food Chemistry,2002b
5. Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry;Alasalvar;Journal of Agricultural and Food Chemistry,2005
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