Tailoring of Atlantic Salmon (Salmo salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend
Author:
Affiliation:
1. National Institute of Nutrition and Seafood Research, N-5817 Bergen, Norway; Institute of Aquaculture, University of Stirling, Stirling FK9 4LA, Scotland, U.K.; and Nutreco Aquaculture Research Centre A/S (ARC), Stavanger, Norway
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf051308i
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