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Die Verarbeitung von V-Abschnitten und freigeschnittenen Gräten zu Farce: Feststellung der anfallenden Mengen bei Kabeljau
by
Birnbaum, A.
Published 1981
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2
Modification of tissue fatty acid composition in Murray cod (Maccullochella peelii peelii, Mitchell) resulting from a shift from vegetable oil diets to a fish oil diet.
by
Giovanni Turchini
,
David Francis
,
S De Silva
Published 2006
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3
Prevalence and Antibiotic Resistance Phenotypes of Pseudomonas spp. in Fresh Fish Fillets
by
Ben Mhenni, N.
,
Alberghini, G.
,
Giaccone, V.
,
Truant, A.
,
Catellani, P
Published in
Foods
(2023)
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Topic
fish fillet
Fisheries
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ATLANTIC SALMON
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DILUTION
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FLESH QUALITY
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GROWTH
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LINSEED
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LIPID-METABOLISM
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Life Sciences & Biomedicine
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PERFORMANCE
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Pseudomonas spp
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REPLACEMENT
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SALMO-SALAR L
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Science & Technology
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TROUT
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V cut
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antimicrobial resistance
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boneless
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canola oil
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effectiveness
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finishing
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fish farce
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fish processing
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food microbiology
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linseed oil
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lipids
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multi-drug resistance
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removing bones
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Atlantic salmon
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Gadus morhua
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Salmo salar
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kabeljau
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