Tailoring of Atlantic Salmon (Salmo salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend-Reference-Cited by-同舟云学术

Tailoring of Atlantic Salmon (Salmo salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend

Published:2005-12-01 Issue:26 Volume:53 Page:10166-10178
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Torstensen Bente E.¹,Bell J. Gordon¹,Rosenlund Grethe¹,Henderson R. James¹,Graff Ingvild E.¹,Tocher Douglas R.¹,Lie Øyvind¹,Sargent John R.¹

Affiliation:

1. National Institute of Nutrition and Seafood Research, N-5817 Bergen, Norway; Institute of Aquaculture, University of Stirling, Stirling FK9 4LA, Scotland, U.K.; and Nutreco Aquaculture Research Centre A/S (ARC), Stavanger, Norway

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051308i

Reference61 articles.

1. UK Food Standards Agencycis-monounsaturated fatty acid workshop report

2. n−3 fatty acids and human health: Defining strategies for public policy

3. Effects of Dietary Energy Level and Number of Meals on Growth and Body Composition of Nile Tilapia Oreochromis niloticus (L.) During Summer and Winter Seasons

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