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Er jern- og omega-3 innholdet i kjoettet viktig for hvor roed laksen blir?

1992

Roervik K.A. | Thomassen M. | Vik I. | Stange H. | Sandklev K. | Kvalvaag L.B.

AGROVOC Keywords
acide gras aliment pour animaux blood carotenoide carotenoides carotenoids color colour couleur fatty acids feeds fer filet de poisson filetes de pescado fish fillets hierro iron noruega norway pescado ahumado piensos salmon sang sangre saumon smoked fish
Bibliographic information
Volume 17 ISSN 0332-7132
Other Subjects
Norvege; Poisson fume; Acidos grasos
Note
4 figures. AVAILABILITY: Library, Agricultural Univ., POB 5012, N-1432 Aas - Norway
Translated Title
English. [Are iron and omega-3 [fatty acids] content in the fish important for the red colour of salmon?]. [Norwegian]
Type
Journal Article; Journal Part
Source
Norsk-Fiskeoppdrett (Norway). Fagtidsskrift for Akvakultur. (1992). v. 17(8) p. 40-41. (NLH accession no. NOR)
Corporate Author
AKVAFORSK - Norsk Institutt for Akvakulturforskning, Aas (Norway)
Firma "Nikolov-Internesh"n"l", Sofia (Bulgaria). Institut po Kriobiologiya i Liofilizatsiya na Selskostopanska Akademiya. S"yuz po Khranitelno-vkusova Promishlenost.
2012-11-15
AGRIS AP
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