Sturgeon Meat and Caviar Quality from Different Cultured Species
Sturgeon raw eggs, caviar and meat obtained from different species reared in an Italian production plant were evaluated for their chemical composition, in order to improve their appreciation on the market and to detect any eventual distinctness related to the species. Mainly, fatty acid (FA) profile...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-02-01
|
| Series: | Fishes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2410-3888/5/1/9 |