Feeding interruption and quality of cultured gilthead sea bream

Food Chemistry

Volumn 100, Issue 4, 2007, Pages 1504-1510

  Ferreira Pinto, J ^a   Nunes, M L ^a   Cardoso, C ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

Author keywords

Amino acids; Aquaculture; Fatty acids; Feeding interruption; Gilthead sea bream; Portugal; Proximate composition; Semi intensive; Sensory analysis

Indexed keywords

DOCOSAHEXAENOIC ACID; FAT; MONOUNSATURATED FATTY ACID; OLEIC ACID; PALMITIC ACID; POLYUNSATURATED FATTY ACID; PROTEIN; SATURATED FATTY ACID; VACCENIC ACID;

AMINO ACID COMPOSITION; AQUACULTURE; ARTICLE; ASH; BODY FAT DISTRIBUTION; ENERGY; FEEDING; FOOD QUALITY; LIPID COMPOSITION; MOISTURE; NONHUMAN; SEA BREAM; SENSORY ANALYSIS; STARVATION;

ARCHOSARGUS RHOMBOIDALIS;

EID: 33746758305     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.11.041     Document Type: Article

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