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An investigations on the meat quality of cultured and wild gilthead seabream (Sparus aurata L., 1758)
Cakli, S.; Alpbaz, A.G. (1996). An investigations on the meat quality of cultured and wild gilthead seabream (Sparus aurata L., 1758), in: Chatain, B. et al. (Ed.) Seabass and seabream culture: problems and prospects: handbook of contributions and short communications presented at the International Workshop on "Seabass and seabream culture: problems and prospects" Verona, Italy, October 16-18, 1996. pp. 249
In: Chatain, B. et al. (Ed.) (1996). Seabass and seabream culture: problems and prospects: handbook of contributions and short communications presented at the International Workshop on "Seabass and seabream culture: problems and prospects" Verona, Italy, October 16-18, 1996. European Aquaculture Society: Oostende, Belgium. 388 pp., more

Available in Authors 
    VLIZ: Proceedings [27633]
Document type: Conference

Keywords
    Colour; Fatty acids; Fish culture; Meat quality; Proteins; Quality; Sparus aurata Linnaeus, 1758 [WoRMS]; Marine

Authors  Top 
  • Cakli, S.
  • Alpbaz, A.G.

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