Influence of high content of dietary soybean oil on quality of large fresh, smoked and frozen Atlantic salmon (Salmo salar)

Aquaculture International

Volumn 13, Issue 3, 2005, Pages 217-231

  Rørå, Anna Maria Bencze ^a   Ruyter, Bente ^a   Skorve, Jon ^b   Berge, Rolf K ^b   Slinning, Karl Erik ^c,d  

^a NOFIMA   (Norway)

^b HAUKELAND UNIVERSITY HOSPITAL   (Norway)

^c CARGILL INC   (United States)

^d NONE   (Norway)

Author keywords

Atlantic salmon; Colour; Frozen; Smoked; Soybean oil; Texture

Indexed keywords

SALMONID;

GLYCINE MAX; SALMO SALAR; TRIXIS;

EID: 17844389107     PISSN: 09676120     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10499-004-1074-0     Document Type: Article

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