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
- 1 September 1998
- journal article
- research article
- Published by Springer Nature in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
- Vol. 207 (3) , 189-196
- https://doi.org/10.1007/s002170050317
Abstract
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