Influence of added astaxanthin level and color on flavor of pastes of rainbow trout

Journal of Aquatic Food Product Technology

Volumn 10, Issue 4, 2001, Pages 65-76

  èsterlie, Marianne ^a   Bjerkeng, Bjørn ^b   Karlsen, Hanne ^a   Storrø, Hanne M ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^b NOFIMA   (Norway)

Author keywords

Astaxanthin; Flavor; Product development; Rainbow trout; Sensory evaluation

Indexed keywords

EID: 0035708002     PISSN: 10498850     EISSN: None     Source Type: Journal    
DOI: 10.1300/J030v10n04_06     Document Type: Article

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