The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)

2007 ◽  
Vol 42 (7) ◽  
pp. 874-879 ◽  
Author(s):  
Bahar Tokur
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Proximate Composition ◽  
Cooking Methods ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Lipid Quality

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

2016 ◽  
Vol 19 (11) ◽  
pp. 2471-2480 ◽  
Author(s):  
Nader Karimian-Khosroshahi ◽  
Hedayat Hosseini ◽  
Masoud Rezaei ◽  
Ramin Khaksar ◽  
Maryam Mahmoudzadeh
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Nutritional Quality ◽  
Cooking Methods ◽  
Quality Indices ◽  
Rainbow Trout Oncorhynchus Mykiss

Effects of stocking density on the growth and flesh quality of rainbow trout (Oncorhynchus mykiss) reared in a low-tech aquaponic system

Aquaculture ◽  
2020 ◽  
Vol 529 ◽  
pp. 735653
Author(s):  
Marco Birolo ◽  
Francesco Bordignon ◽  
Angela Trocino ◽  
Luca Fasolato ◽  
Antón Pascual ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Stocking Density ◽  
Flesh Quality ◽  
Rainbow Trout Oncorhynchus Mykiss

scholarly journals Effects of dietary supplementation with krill meal on pigmentation and quality of flesh of rainbow trout (Oncorhynchus mykiss)

2011 ◽  
Vol 10 (2) ◽  
pp. e27 ◽  
Author(s):  
Alessandra Roncarati ◽  
Federico Sirri ◽  
Alberto Felici ◽  
Luca Stocchi ◽  
Paolo Melotti ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Dietary Supplementation ◽  
Rainbow Trout Oncorhynchus Mykiss
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