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October 21, 2002Food ChemistryOpen Access

Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition

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Authors

CACesarettin AlasalvarScientific and Technological Research Council of TurkeyKTK.D.A. TaylorUniversity of LincolnEZElena ZubcovMoldova State University

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Alasalvar et al. (2002) studied this question.

synapsesocial.com/papers/6a1dcc04ef3fa0b4c0ef63dchttps://doi.org/10.1016/s0308-8146(02)00122-x
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