Influence of dietary lipid and protein sources on the sensory quality of organic rainbow trout (Oncorhynchus mykiss) after ice storage

Ditte Green-Petersen, Grethe Hyldig, Charlotte Jacobsen, Caroline P. Baron, Ivar Lund, Henrik Hauch Nielsen, Alfred Jokumsen

Research output: Contribution to journal › Journal article › Research › peer-review

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Food Science

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