The changes of protein quality and lipid oxidation during frozen storage (-18 oC) of rainbow trout (Oncorhynchus mykiss) fed with supplementation of selenomethionine | AVESİS

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The changes of protein quality and lipid oxidation during frozen storage (-18 oC) of rainbow trout (Oncorhynchus mykiss) fed with supplementation of selenomethionine

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Tokur B., POLAT A., Korkmaz K.

the First International Congress of Seafood Technology, İzmir, Turkey, 18 - 21 May 2008, pp.169

Publication Type: Conference Paper / Summary Text
City: İzmir
Country: Turkey
Page Numbers: pp.169
Çukurova University Affiliated: Yes