Comparison of meat quality of tench, Tinca tinca , reared in extensive and semi-intensive culture systems-Reference-Cited by-同舟云学术

Comparison of meat quality of tench, Tinca tinca , reared in extensive and semi-intensive culture systems

Author:

Ljubojević D.¹,Ćirković M.¹,Novakov N.²,Puvača N.²,Aleksić N.³,Lujić J.⁴,Jovanović R.⁵

Affiliation:

1. Scientific Veterinary Institute “Novi Sad”; Novi Sad Republic of Serbia

2. Faculty of Agriculture; University of Novi Sad; Novi Sad Republic of Serbia

3. Faculty of Veterinary Medicine; University of Belgrade; Belgrade Republic of Serbia

4. Faculty of Science; University of Novi Sad; Novi Sad Republic of Serbia

5. Institute for Science Application in Agriculture; Belgrade Republic of Serbia

Funder

Ministry of Education, Science and Technological Development of the Republic of Serbia

Publisher

Wiley

Subject

Aquatic Science

Link

Reference28 articles.

1. Factors significant for the shelf-life of fish and selected fish products in retail;Baltić;Meat Technol.,2009

3. The breed effect on productivity and meat nutrient composition of fish;Ćirković;Kafkas Univ. Vet. Fak. Derg.,2012

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