Quality improvement of common carp (Cyprinus carpio L.) meat fortified with n-3 PUFA
Małgorzata Sobczak, Remigiusz Panicz, Piotr Eljasik, J. Sadowski, Agnieszka Tórz, J. Żochowska-Kujawska, Vera Barbosa, Valentina F. Domingues, António Marques, Jorge Dias
Topics & Concepts
Food scienceCyprinusPolyunsaturated fatty acidCarpTasteChemistryMealCommon carpFish mealFish oilBiologyFatty acidFish <Actinopterygii>FisheryBiochemistryAquaculture Nutrition and GrowthMeat and Animal Product QualityAnimal Nutrition and Physiology