title: Sensory evaluation of sea bass (Dicentrarchus labrax L.) fed two diets differing in fat content.
authors.affiliation: Department of Public Health, Comparative Patology and Veterinary Hygiene, Legnaro (PD), Italy. rosa.lopparelli@unipd.it
authors.forename: R M
authors.initials: RM
authors.lastname: Lopparelli
authors.forename: S
authors.initials: S
authors.lastname: Segato
authors.forename: A
authors.initials: A
authors.lastname: Corato
authors.forename: L
authors.initials: L
authors.lastname: Fasolato
authors.forename: I
authors.initials: I
authors.lastname: Andrighetto
mesh_terms: D000818:Animals; D001492:Bass / Q000502:physiology*; D004041:Dietary Fats; D006801:Humans; D008055:Lipids / Q000032:analysis; D008460:Meat; D009812:Odorants; D012623:Seawater; D013649:Taste / Q000502:physiology*
chemical_list: D004041:Dietary Fats; D008055:Lipids