Comparison of fatty acids, lipid quality index and amino acid profiles of whiting (MerlangiusmerlanguseuxinusNordman, 1840) meat and roe during fishing season in Black Sea

Autor:	Can-Okan Altan, Hüly Turan, Demet Kocatepe
Rok vydání:	2019
Předmět:	chemistry.chemical_classification Animal science Index (economics) chemistry biology Fishing Black sea biology.organism_classification Whiting Amino acid
Zdroj:	Ukrainian Food Journal. 8:470-486
ISSN:	2304-974X 2313-5891
DOI:	10.24263/2304-974x-2019-8-3-5
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8a98c3a72467c69a7fbe0772097cc1ae https://doi.org/10.24263/2304-974x-2019-8-3-5 Zobrazit plný text záznamu Plný text ve formátu PDF