Sensory and chemical freshness of rainbow trout (Oncorhynchus mykiss),gilthead sea bream (Sparus aurata), and carp (Cyprinus carpio) as affected by dietary fishmeal / fish oil replacement - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Poster De Conférence Année : 2016

Sensory and chemical freshness of rainbow trout (Oncorhynchus mykiss),gilthead sea bream (Sparus aurata), and carp (Cyprinus carpio) as affected by dietary fishmeal / fish oil replacement

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Biologie animale Alimentation et Nutrition

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https://hal.inrae.fr/hal-02741174

Soumis le : mercredi 3 juin 2020-00:47:58

Dernière modification le : lundi 7 novembre 2022-17:24:33

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Dates et versions

hal-02741174 , version 1 (03-06-2020)

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  • HAL Id : hal-02741174 , version 1
  • PRODINRA : 371763

Citer

K. Grigorakis, D. Kogiannou, Zs. J. Sandor, A. Adorjan, Geneviève Corraze. Sensory and chemical freshness of rainbow trout (Oncorhynchus mykiss),gilthead sea bream (Sparus aurata), and carp (Cyprinus carpio) as affected by dietary fishmeal / fish oil replacement. Aquaculture Europe 16. Food for thought, Sep 2016, Edinburgh, United Kingdom. , 1146 p., 2016, Aquaculture Europe 16. Food for thought. ⟨hal-02741174⟩

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