Proximate composition, lipid oxidation, and sensory characteristics of fillets from rainbow trout Oncorhynchus mykiss fed diets containing 10% to 30% lipid

Journal of the World Aquaculture Society

Volumn 34, Issue 3, 2003, Pages 266-277

  Chaiyapechara, Sage ^a   Liu, Kenneth K M ^a   Barrows, Frederick T ^b   Hardy, Ronald W ^c   Dong, Faye M ^d  

^a UNIVERSITY OF WASHINGTON   (United States)

^b BOZEMAN FISH TECHNOLOGY CENTER   (United States)

^c UNIVERSITY OF IDAHO   (United States)

^d UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AQUACULTURE; FOOD SCIENCE;

ONCORHYNCHUS; ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 0142182590     PISSN: 08938849     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1749-7345.2003.tb00065.x     Document Type: Article

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