HIGHLIGHTS
- who: I. Bacterial spoilage and collaborators from the Institut have published the Article: RAINBOW TROUT {SALMO IRIDEUS ) PRODUCED IN FINLAND amino_acid composition of fresh rainbow trout during refrigerated storage, in the Journal: (JOURNAL) of October/19,/1966
- what: In this study the bacteriological spoilage, organoleptic quality and amino_acid composition of rainbow trout (Salmo irideus) produced in Finland was investigated.
SUMMARY
The value of protein does not depend merely upon the total amount of proteins but also on the amino_acid composition. In this study the bacteriological spoilage, organoleptic quality and amino_acid composition . . .
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