Open AccessProximate and fatty acid composition of meat from rainbow trout (Oncorhynchus mykiss W.) after dietary supplementation with black pepper (Piper nigrum L.) extract
Author(s) -
G. Zhelyazkov,
Tsvetan Stoev
Publication year - 2022
Publication title -
food science and applied biotechnology
Language(s) - English
Resource type - Journals
ISSN - 2603-3380
DOI - 10.30721/fsab2022.v5.i2.183
Subject(s) - rainbow trout , pepper , food science , fatty acid , proximate , polyunsaturated fatty acid , piper , chemistry , trout , dry matter , composition (language) , biology , zoology , fishery , botany , fish <actinopterygii> , biochemistry , linguistics , philosophy