Effects of altered ration levels on sensory characteristics, lipid content and fatty acid composition of rainbow trout (Oncorhynchus mykiss)

Food Quality and Preference

Volumn 11, Issue 3, 2000, Pages 247-254

  Johansson, L ^a   Kiessling, A ^b,c   Kiessling, K H ^d   Berglund, L ^a  

^a UPPSALA UNIVERSITY   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^c INSTITUTE OF MARINE RESEARCH   (Norway)

^d NONE

Author keywords

Fatty acids; Feed ration level; Lipid; Rainbow trout; Sensory analysis

Indexed keywords

MYKISS; ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 0034179144     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(99)00073-7     Document Type: Article

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