Proximate composition, lipid oxidation, and sensory characteristics of fillets from rainbow trout Oncorhynchus mykiss fed diets containing 10% to 30% lipid
Academic Article
Overview
publication date
- September 2003
has restriction
- Copyright 2015 - Thomson Reuters. All rights reserved. You may not reproduce or redistribute this data in whole or in part without the written consent of Thomson Reuters.
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Identity
Digital Object Identifier (DOI)
Additional Document Info
start page
- 266
end page
- 277
volume
- 34
issue
- 3