Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout (Oncorhynchus mykiss) After Ice Storage

Author:              

Publisher: Taylor & Francis Ltd

ISSN: 1049-8850

Source: Journal of Aquatic Food Product Technology, Vol.23, Iss.4, 2014-07, pp. : 333-346

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content