The First Insights on Trans-Galactooligosaccharide Effects on Fatty Acids Profile and Microstructure of Muscle in Common Carp

Data publikacji: 04 lut 2022

Zakres stron: 305 - 324

Otrzymano: 04 lut 2021

Przyjęty: 22 kwi 2021

DOI: https://doi.org/10.2478/aoas-2021-0030

Słowa kluczowe

cholesterol, fatty acids, meat quality, prebiotics, fish

© 2022 Ewa Ziółkowska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.