Open AccessEffects of different thawing methods on fatty acid composition of cultured sea bass (Dicentrarchus labrax Linnaeus, 1758)
Author(s) -
Cansu Metin,
Yunus Alparslan,
Zerrin Ekşi,
Taçnur Baygar
Publication year - 2022
Publication title -
su ürünleri dergisi
Language(s) - English
Resource type - Journals
eISSN - 2148-3140
pISSN - 1300-1590
DOI - 10.12714/egejfas.39.3.05
Subject(s) - dicentrarchus , sea bass , food science , fatty acid , chemistry , polyunsaturated fatty acid , fishery , composition (language) , biology , fish <actinopterygii> , biochemistry , linguistics , philosophy