Inclusion ofPalmaria palmata(red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon fillets-Reference-Cited by-同舟云学术

Inclusion ofPalmaria palmata(red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon fillets

Published:2014-06-30 Issue:5 Volume:95 Page:897-905
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Moroney Natasha C¹,Wan Alex HL²,Soler-Vila Anna²,FitzGerald Richard D³,Johnson Mark P²,Kerry Joe P¹

Affiliation:

1. Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science; University College Cork; Ireland

2. Irish Seaweed Research Group, MRI Annex Building, Ryan Institute; National University of Ireland; Galway Ireland

3. Carna Research Station, Ryan Institute; National University of Ireland; Carna Co. Galway Ireland

Funder

Marine Institute and the Irish Department of Agriculture, Food and the Marine

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference48 articles.

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5. Opinion of the Scientific Committee on Animal Nutrition on the use of canthaxanthin in feeding stuffs for salmon and trout, laying hens, and other poultry;EC Directive,2002

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