The aim of this study was to evaluate the sensory, chemical (fatty acid profile, N-substances, lipid, ash) and technological (texture of meat) parameters of meat of pikeperch reared in intensive culture and compared with the fish from the pond (extensive) culture.
Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:137481 |
Date | January 2012 |
Creators | JABLONICKÁ, Dagmara |
Source Sets | Czech ETDs |
Language | Czech |
Detected Language | English |
Type | info:eu-repo/semantics/masterThesis |
Rights | info:eu-repo/semantics/restrictedAccess |
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