| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541907 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠We compared organic and conventional sea bass at two commercial sizes. ⺠Organic and conventional fish had similar physical traits. ⺠Organic sea bass showed a higher n â 3 to n â 6 PUFAs ratio. ⺠The size affected biometric traits and chemical composition of sea bass. ⺠NIRS analysis classified the fish according to the production system and size.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Angela Trocino, Gerolamo Xiccato, Duilio Majolini, Marco Tazzoli, Daniela Bertotto, Francesco Pascoli, Renato Palazzi,