Chemical and sensory evaluation of fillets from Atlantic salmon (Salmo salar) fed three levels of N-3 polyunsaturated fatty acids at two levels of vitamin E

✍ Scribed by Rune Waagbø; Kjartan Sandnes; Ole Johan Torrissen; Aslaug Sandvin; Øyvind Lie

• Book ID: 118407113
• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 536 KB
• Volume: 46
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(93)90005-z