Changes in fatty acid composition in muscle and adipose tissue of farmed rainbow trout (Oncorhynchus mykiss) in relation to ration and age

By Kiessling  

Food Chemistry, Vol. 73, Iss. 3, 2001-05 ,pp. : 271-284

Elsevier

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Effects of altered ration levels on sensory characteristics, lipid content and fatty acid composition of rainbow trout (Oncorhynchus mykiss) - their intrinsic variation and practical implications

By Johansson L.   Kiessling A.   Kiessling K.-H.   Berglund L.  

Food Quality and Preference, Vol. 11, Iss. 3, 2000-05 ,pp. : 247-254

Elsevier

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The use of fatty-acid profiles of the lipids of the rainbow trout (Oncorhynchus mykiss) to differentiate tissue and dietary feed

By Barrado E.   Jimenez F.   Prieto F.   Nuevo C.  

Food Chemistry, Vol. 81, Iss. 1, 2003-05 ,pp. : 13-20

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Fatty Acid Composition of Serum, Adipose Tissue, and Liver in Rats Fed Diets Containing Corn Oil or Cottonseed Oil

By RADCLIFFE J.D.   CZAJKA-NARINS D.M.   IMRHAN V.  

Plant Foods for Human Nutrition, Vol. 59, Iss. 2, 2004-04 ,pp. : 73-77

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Purification of trans-astaxanthin from a high-yielding astaxanthin ester-producing strain of the microalga Haematococcus pluvialis - assay on rainbow trout, Oncorhynchus mykiss, pigmentation in comparison with synthetic astaxanthin and canthaxanthin

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Food Chemistry, Vol. 68, Iss. 4, 2000-03 ,pp. : 443-448

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