E Rahimzade
Islamic Azad University of Bandar Abbas
[ 1 ] - Short communication:Influence of vacuum packaging and frozen storage time on fatty acids, amino acids and ω -3/ ω-6 ratio of rainbow trout (Oncorhynchus mykiss)
In this study rainbow trout (Oncorhynchus mykiss) fillets were vacuum packed, frozen and stored at -18°C and the effect of this packaging method on proximate composition, fatty acids and amino acid profile and their changes compared to control conditions during 9 months of storage were studied. The results showed that 18 fatty acids were identified. The unsaturated fatty acid (UFA) were 56.77 ...
نویسندگان همکار