FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

[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

Norvege; Poisson fume; Acidos grasos

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

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]