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[Are iron and omega-3 [fatty acids] content in the fish important for the red colour of salmon?]

1992

Roervik, K.A. | Thomassen, M. | Vik, I. | Stange, H. | Sandklev, K. | Kvalvaag, L.B. (AKVAFORSK - Norsk Institutt for Akvakulturforskning, Aas (Norway))

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

Published in

Norsk Fiskeoppdrett (Norway) | Fagtidsskrift for Akvakultur

Volume 17 Issue 8 ISSN 0332-7132

Pagination

pp. 40-41

Other Subjects

Acidos grasos; Norvege; Poisson fume

Language

Norwegian

Note

4 figures

In AGRIS since: 1995-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Norwegian University Library of Life Sciences

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