Full substitution of fish oil with camelina (Camelina sativa) oil, with partial substitution of fish meal with camelina meal, in diets for farmed Atlantic salmon (Salmo salar) and its effect on tissue lipids and sensory quality

Bibliographic Details
Published in:Food Chemistry
Main Authors: Hixson, Stefanie M., Parrish, Christopher C., Anderson, Derek M.
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2014
Subjects:
General Medicine
Food Science
Analytical Chemistry
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.foodchem.2014.02.026
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spelling crelsevierbv:10.1016/j.foodchem.2014.02.026 2024-05-19T07:37:30+00:00 Full substitution of fish oil with camelina (Camelina sativa) oil, with partial substitution of fish meal with camelina meal, in diets for farmed Atlantic salmon (Salmo salar) and its effect on tissue lipids and sensory quality Hixson, Stefanie M. Parrish, Christopher C. Anderson, Derek M. 2014 http://dx.doi.org/10.1016/j.foodchem.2014.02.026 https://api.elsevier.com/content/article/PII:S0308814614002003?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0308814614002003?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 157, page 51-61 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2014 crelsevierbv https://doi.org/10.1016/j.foodchem.2014.02.026 2024-04-19T07:04:57Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier) Food Chemistry 157 51 61
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic General Medicine
Food Science
Analytical Chemistry
spellingShingle General Medicine
Food Science
Analytical Chemistry
Hixson, Stefanie M.
Parrish, Christopher C.
Anderson, Derek M.
Full substitution of fish oil with camelina (Camelina sativa) oil, with partial substitution of fish meal with camelina meal, in diets for farmed Atlantic salmon (Salmo salar) and its effect on tissue lipids and sensory quality
topic_facet General Medicine
Food Science
Analytical Chemistry
format Article in Journal/Newspaper
author Hixson, Stefanie M.
Parrish, Christopher C.
Anderson, Derek M.
author_facet Hixson, Stefanie M.
Parrish, Christopher C.
Anderson, Derek M.
author_sort Hixson, Stefanie M.
title Full substitution of fish oil with camelina (Camelina sativa) oil, with partial substitution of fish meal with camelina meal, in diets for farmed Atlantic salmon (Salmo salar) and its effect on tissue lipids and sensory quality
title_short Full substitution of fish oil with camelina (Camelina sativa) oil, with partial substitution of fish meal with camelina meal, in diets for farmed Atlantic salmon (Salmo salar) and its effect on tissue lipids and sensory quality
title_full Full substitution of fish oil with camelina (Camelina sativa) oil, with partial substitution of fish meal with camelina meal, in diets for farmed Atlantic salmon (Salmo salar) and its effect on tissue lipids and sensory quality
title_fullStr Full substitution of fish oil with camelina (Camelina sativa) oil, with partial substitution of fish meal with camelina meal, in diets for farmed Atlantic salmon (Salmo salar) and its effect on tissue lipids and sensory quality
title_full_unstemmed Full substitution of fish oil with camelina (Camelina sativa) oil, with partial substitution of fish meal with camelina meal, in diets for farmed Atlantic salmon (Salmo salar) and its effect on tissue lipids and sensory quality
title_sort full substitution of fish oil with camelina (camelina sativa) oil, with partial substitution of fish meal with camelina meal, in diets for farmed atlantic salmon (salmo salar) and its effect on tissue lipids and sensory quality
publisher Elsevier BV
publishDate 2014
url http://dx.doi.org/10.1016/j.foodchem.2014.02.026
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https://api.elsevier.com/content/article/PII:S0308814614002003?httpAccept=text/plain
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Food Chemistry
volume 157, page 51-61
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2014.02.026
container_title Food Chemistry
container_volume 157
container_start_page 51
op_container_end_page 61
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