Tailoring of Atlantic Salmon ( Salmo salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend
Published in: | Journal of Agricultural and Food Chemistry |
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Main Authors: | , , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
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American Chemical Society (ACS)
2005
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Subjects: | |
Online Access: | http://dx.doi.org/10.1021/jf051308i https://pubs.acs.org/doi/pdf/10.1021/jf051308i |
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cracsoc:10.1021/jf051308i 2024-06-23T07:51:11+00:00 Tailoring of Atlantic Salmon ( Salmo salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend Torstensen, Bente E. Bell, J. Gordon Rosenlund, Grethe Henderson, R. James Graff, Ingvild E. Tocher, Douglas R. Lie, Øyvind Sargent, John R. 2005 http://dx.doi.org/10.1021/jf051308i https://pubs.acs.org/doi/pdf/10.1021/jf051308i en eng American Chemical Society (ACS) Journal of Agricultural and Food Chemistry volume 53, issue 26, page 10166-10178 ISSN 0021-8561 1520-5118 journal-article 2005 cracsoc https://doi.org/10.1021/jf051308i 2024-05-24T12:59:51Z Article in Journal/Newspaper Atlantic salmon Salmo salar ACS Publications Journal of Agricultural and Food Chemistry 53 26 10166 10178 |
institution |
Open Polar |
collection |
ACS Publications |
op_collection_id |
cracsoc |
language |
English |
format |
Article in Journal/Newspaper |
author |
Torstensen, Bente E. Bell, J. Gordon Rosenlund, Grethe Henderson, R. James Graff, Ingvild E. Tocher, Douglas R. Lie, Øyvind Sargent, John R. |
spellingShingle |
Torstensen, Bente E. Bell, J. Gordon Rosenlund, Grethe Henderson, R. James Graff, Ingvild E. Tocher, Douglas R. Lie, Øyvind Sargent, John R. Tailoring of Atlantic Salmon ( Salmo salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend |
author_facet |
Torstensen, Bente E. Bell, J. Gordon Rosenlund, Grethe Henderson, R. James Graff, Ingvild E. Tocher, Douglas R. Lie, Øyvind Sargent, John R. |
author_sort |
Torstensen, Bente E. |
title |
Tailoring of Atlantic Salmon ( Salmo salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend |
title_short |
Tailoring of Atlantic Salmon ( Salmo salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend |
title_full |
Tailoring of Atlantic Salmon ( Salmo salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend |
title_fullStr |
Tailoring of Atlantic Salmon ( Salmo salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend |
title_full_unstemmed |
Tailoring of Atlantic Salmon ( Salmo salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend |
title_sort |
tailoring of atlantic salmon ( salmo salar l.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend |
publisher |
American Chemical Society (ACS) |
publishDate |
2005 |
url |
http://dx.doi.org/10.1021/jf051308i https://pubs.acs.org/doi/pdf/10.1021/jf051308i |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Agricultural and Food Chemistry volume 53, issue 26, page 10166-10178 ISSN 0021-8561 1520-5118 |
op_doi |
https://doi.org/10.1021/jf051308i |
container_title |
Journal of Agricultural and Food Chemistry |
container_volume |
53 |
container_issue |
26 |
container_start_page |
10166 |
op_container_end_page |
10178 |
_version_ |
1802642195520421888 |