SCOPUS 정보 검색 플랫폼

Volumn 207, Issue 3, 1998, Pages 189-196

Effect of dietary levels of fat, α-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout (Oncorhynchus mykiss) and during chill storage of smoked trout

(5) Jensen, Claus a Birk, Else b Jokumsen, Alfred b Skibsted, Leif H a Bertelsen, Grete a

a UNIVERSITY OF COPENHAGEN (Denmark)

b Danish Institute for Fisheries Technology and Aquaculture (Denmark)

Author keywords

Tocopherol; Astaxanthin; Lipid oxidation; Pigmentation; Rainbow trout (Onchorhynchus mykiss)

Indexed keywords

EID: 54749129436 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: None Document Type: Article

Times cited : (7)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.