The Effects of Fish Oil Replacement on Nutritional and Organoleptic Qualities of Farmed Fish
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9781439808634-c15
Reference156 articles.
1. Role of Long-chain Polyunsaturated Fatty Acids in the First Year of Life
2. Early introduction of fish decreases the risk of eczema in infants
3. Dietary fish oil and digestible protein modify susceptibility to lipid peroxidation in the muscle of rainbow trout (Oncorhynchus mykiss) and sea bass (Dicentrarchus labrax)
4. Texture Properties of Farmed Rainbow Trout (Oncorhynchus mykiss): Effects of Diet, Muscle Fat Content and Time of Storage on Ice
5. Changes in the texture and structure of cod and haddock fillets during frozen storage
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