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Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage

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Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage

https://doi.org/10.23986/afsci.71736
https://doi.org/10.23986/afsci.71736 (Journal.fi)
Article
Varesmaa, Elina, kirjoittaja ; Laine, Jorma J., kirjoittaja ; Niinivaara, F. P., kirjoittaja
Published in: Agricultural and Food Science 41 (1969) : 3, s.160-164
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