Slaughter yield, proximate and fatty acid composition and sensory properties of rapfen (Aspius aspius L) with tissue of bream (Abramis brama L) and pike (Esox lucius L)

Journal of Food Composition and Analysis

Volumn 19, Issue 2-3, 2006, Pages 176-181

  Zmijewski, Tomasz ^a   Kujawa, Roman ^a   Jankowska, Barbara ^a   Kwiatkowska, Aleksandra ^a   Mamcarz, Andrzej ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Bream; Fatty acids; Pike; Principal components; Rapfen; Sensory evaluation; Slaughter yield

Indexed keywords

ABRAMIS BRAMA; ASPIUS ASPIUS; ESOX LUCIUS; HYPEROGLYPHE POROSA;

EID: 29744457509     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2005.03.006     Document Type: Article

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