Differentiation of cultured and wild sea bass (Dicentrarchus labrax): Total lipid content, fatty acid and trace mineral composition

Food Chemistry

Volumn 79, Issue 2, 2002, Pages 145-150

  Alasalvar, C ^a   Taylor, K D A ^a   Zubcov, E ^b   Shahidi, F ^c   Alexis, M ^d  

^a UNIVERSITY OF LINCOLN   (United Kingdom)

^b INSTITUTE OF CHEMISTRY   (Moldova)

^c MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^d INSTITUTE OF OCEANOGRAPHY   (Greece)

Author keywords

Cultured and wild sea bass; Fatty acids; Proximate analysis; Trace minerals

Indexed keywords

FATTY ACID; IRON; POLYUNSATURATED FATTY ACID; TRACE ELEMENT; ZINC;

ANIMAL TISSUE; ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; DIET; ENVIRONMENT; FISH; FOOD ANALYSIS; FOOD QUALITY; GAS CHROMATOGRAPHY; LIPID COMPOSITION; NONHUMAN; PISCICULTURE; SPECTROPHOTOMETRY;

DICENTRARCHUS; DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 0036837698     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00122-X     Document Type: Article

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