Impact of dietary carotenoid and packaging during frozen storage on the quality of rainbow trout (Oncorhynchus mykiss ) fed carotenoids
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4286/fullpdf
Reference48 articles.
1. Liaaen-Jensen S Storebakken T The Pigmentation of Salmonids 1: Carotenoids 1990
2. Stability of astaxanthin and canthaxanthin in raw and smoked Atlantic salmon (Salmo salar) during frozen storage;Sheedan;Food Chem,1998
3. Lipid hydrolysis and oxidation related to astaxanthin content in light and dark muscle of frozen stored rainbow trout (Oncorhynchus mykiss);Ingemansson;J Food Sci,1993
4. Color stability of rainbow trout fillets during frozen storage;No;J Food Sci,1991
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