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

✍ Scribed by Claus Jensen; Else Birk; Alfred Jokumsen; Leif H. Skibsted; G. Bertelsen

• Publisher: Springer
• Year: 1998
• Tongue: English
• Weight: 312 KB
• Volume: 207
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s002170050317