Investigation of the Changes in Fatty Acids Composition of Whole Frozen Rainbow Trout (Oncorhynchus mykiss W.) and Its Fillet During Storage.

Volume: 18 Number: 1 March 1, 2001
  • Muhammet Dönmez
  • Osman Tatar
Ege Journal of Fisheries and Aquatic Sciences Cover
Ege Journal of Fisheries and Aquatic Sciences
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Investigation of the Changes in Fatty Acids Composition of Whole Frozen Rainbow Trout (Oncorhynchus mykiss W.) and Its Fillet During Storage.

Abstract

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Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Muhammet Dönmez

Osman Tatar

Publication Date

March 1, 2001

Submission Date

December 7, 2015

Acceptance Date

-

Published in Issue

Year 1970 Volume: 18 Number: 1

IZ

https://izlik.org/JA67YA52RA

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RIS / Bibtex
APA
Dönmez, M., & Tatar, O. (2001). Fileto ve Bütün Olarak Dondurulmuş Gökkuşağı Alabalığının (Oncorhynchus mykiss W.) Muhafazası Süresince Yağ Asitleri Bileşimlerindeki Değişmelerin Araştırılması. Ege Journal of Fisheries and Aquatic Sciences, 18(1). https://izlik.org/JA67YA52RA