|
|||||
|
|
The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (Cyprinus Carpio L.) Meat |
|
| Authors: | Jan Másílko Tomáš Zajíc David Hlaváč |
| Affiliation: | Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in ?eské Budějovice, ?eské Budějovice, Czech Republic |
| Abstract: | |
| Keywords: | Cyprinus carpio fat content fatty acids sensory analysis textural properties |