Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Percafluviatilis L.)
| Autor: | Stejskal, V., Vejsada, P., Cepak, M., Špička, J., Vacha, F., Kouril, J., Policar, T. |
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| Zdroj: | In Food Chemistry 1 December 2011 129(3):1054-1059 |
| Databáze: | ScienceDirect |
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