Long Chain n-3 PUFA and Oleic Acid Modification Strategies to Enhance Fillet Quality in Tilapia, Oreochromis species
Tilapia are freshwater fish that have become important in aquaculture and as a stable global source of seafood due to their ability to thrive in different environments. However, tilapia are sometimes considered nutritionally undesirable due to their high n-6 to n-3 fatty acid ratios. A market study...
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Virginia Tech
2018
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| Online Access: | http://hdl.handle.net/10919/85868 |