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 |
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Formato: | article |
Lenguaje: | EN |
Publicado: |
Stefan cel Mare University of Suceava
2017
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Materias: | |
Acceso en línea: | https://doaj.org/article/25ea799922254826bb36c08f62a85e86 |
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