Proximate composition, lipid oxidation, and sensory characteristics of fillets from rainbow trout Oncorhynchus mykiss fed diets containing 10% to 30% lipid

Journal article

Peer reviewed

Ronald W Hardy, Sage Chaiyapechara, Kenneth K M Liu, Frederick T Barrows and Faye M Dong

Journal of The World Aquaculture Society, Vol.34(3), pp.266-277

2003

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Title: Proximate composition, lipid oxidation, and sensory characteristics of fillets from rainbow trout Oncorhynchus mykiss fed diets containing 10% to 30% lipid
Creators: Ronald W Hardy - University of Idaho
Sage Chaiyapechara - University of Washington
Kenneth K M Liu - University of Washington
Frederick T Barrows
Faye M Dong - Goodwin College
Publication Details: Journal of The World Aquaculture Society, Vol.34(3), pp.266-277
Identifiers: 996632016601851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article