CHEMICAL COMPOSITION AND ENERGY VALUE IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT

The aim of this research is to conduct a comparative analysis and to verify the quality properties of meat of the Macedonian trout (Salmo macedonicus) and the Ohrid trout (Salmo letnica), from aquaculture production, bred on a fish farm under controlled conditions. In order to determine the quality...

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Autores principales: Aleksandar SAVESKI, Tatjana KALEVSKA, Viktorija STAMATOVSKA, Dragan DAMJANOVSKI
Formato: article
Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2017
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Acceso en línea:https://doaj.org/article/25ea799922254826bb36c08f62a85e86
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