Color Evaluation in Raw, Baked and Smoked Flesh of Rainbow Trout (Onchorhynchus mykiss) Fed Astaxanthin or Canthaxanthin

✍ Scribed by GRETE SKREDE; TROND STOREBAKKEN; TORMOD NÆS

• Book ID: 108816464
• Publisher: Institute of Food Technologists
• Year: 1990
• Tongue: English
• Weight: 701 KB
• Volume: 55
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1990.tb03572.x