. Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice. Acta Ichthyol.

[摘要]

[发布日期] [发布机构]

[效力级别] [学科分类] 水产科学

[关键词] rainbow trout;freshness;fish lipids;fatty acid;n-3 PUFA;lipid oxidation [时效性]

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