Effect of dietary levels of fat, alfa-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout (Oncorhynchus mykiss) and during chill storage of smoked trout
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A |
Vol/bind | 207 |
Sider (fra-til) | 189-196 |
Antal sider | 8 |
Status | Udgivet - 1998 |
ID: 7734750