Rainbow trout (Salmo irideus) produced in Finland VI. Free amino acid composition of refrigerated and frozen rainbow trout
Changes in the amounts of free amino acids in rainbow trout during refrigerated storage in ice at + 4 . . + 6°C and in frozen storage at –18°C were investigated. The control sample was prepared directly from the killed, bleeded, and gutted fish. The results indicated that the total amounts of free a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1968-05-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71698 |