Variation in the nutritional composition of farmed Atlantic salmon (Salmo salar L.) fillets with emphasis on EPA and DHA contents
Matthew Sprague, Sarah E. Fawcett, Mónica B. Betancor, W. Struthers, Douglas R. Tocher
Topics & Concepts
SalmoFood scienceDocosahexaenoic acidEicosapentaenoic acidFleshFatty acidFood composition dataPolyunsaturated fatty acidBiologyFish oilChemistryFisheryAnimal scienceFish <Actinopterygii>BiochemistryOrange (colour)Aquaculture Nutrition and GrowthAquaculture disease management and microbiotaReproductive biology and impacts on aquatic species