Nutritional value of fish soup from cultured brook trout (Salvelinus fontinalis, Mitchill, 1814)

KÖSE S., Pompe M., TUFAN B., Veber M., Kočar D., Petkovsek E.

UKRAINIAN FOOD JOURNAL, cilt.10, sa.1, ss.112-123, 2021 (ESCI, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.24263/2304-974x-2021-10-1-10
  • Dergi Adı: UKRAINIAN FOOD JOURNAL
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
  • Sayfa Sayıları: ss.112-123
  • Anahtar Kelimeler: Brook trout, Fish, Soup, Fatty acid, Mineral, Nutritional value, FATTY-ACID-COMPOSITION, CAROTENOIDS, QUALITY
  • Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

Introduction. The aim of this study is to estimate the nutritional value of fish soup from cultured brook trout in terms of a healthy diet for human consumption.