Sensory evaluation of sea bass (Dicentrarchus labrax L.) fed two diets differing in fat content

Veterinary Research Communications

Volumn 28, Issue SUPPL. 1, 2004, Pages 225-227

  Lopparelli, Rosa M ^a,b   Segato, S ^a   Corato, A ^a   Fasolato, L ^a   Andrighetto, I ^a  

^a UNIVERSITY OF PADOVA   (Italy)

^b CSISA   (Italy)

Author keywords

Dietary fat; European sea bass; Mariculture; Sensory evaluation

Indexed keywords

ANIMAL FOOD; ARTICLE; CONTROLLED STUDY; COOKING; EUROPEAN SEA BASS; FAT CONTENT; FOOD COMPOSITION; FOOD QUALITY; LIPID STORAGE; MARICULTURE; NONHUMAN; ORGANOLEPTIC PROPERTY; PROTEIN DENATURATION; SENSORY EVALUATION; TASTE;

ANIMALS; BASS; DIETARY FATS; HUMANS; LIPIDS; MEAT; ODORS; SEAWATER; TASTE;

ANIMALIA; DICENTRARCHUS; DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 5644302521     PISSN: 01657380     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:VERC.0000045412.92940.f4     Document Type: Article

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