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Quality Characteristics of Cultured Olive Flounder Paralichthys olivaceus Fed with Extruded Pellets; Ⅰ. Comparison of Fatty Acid and Amino Acid Contents

2009

Jang, M.S., National Fisheries Research and Development Institute, Busan, Republic of Korea | Kang, Y.J., National Fisheries Research and Development Institute, Busan, Republic of Korea | Kim, K.W., National Fisheries Research and Development Institute, Busan, Republic of Korea | Kim, K.D., National Fisheries Research and Development Institute, Busan, Republic of Korea | Lee, H.Y., National Fisheries Research and Development Institute, Busan, Republic of Korea | Heo, S.B., National Fisheries Research and Development Institute, Busan, Republic of Korea

Palabras clave de AGROVOC

Información bibliográfica
Korean Journal of Food Science and Technology
Volumen 41 Edición 1 ISSN 0367-6293
Paginación
pp. 42-49
Otras materias
Raw fish moist pellet; Acidos grasos; Dorsal muscle; Fin muscle; Extruded pellet; Olive flounder
Idioma
Nota
Summary(En)
9 tables
1ill., 33 ref.
Título traducido
건조 배합사료로 사육한 양식산 넙치의 어체 품질평가; Ⅰ. 지방산 및 구성아미노산 조성 비교
Tipo
Directory

2011-03-15
AGRIS AP
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