Researchers from the Croatian Veterinary Institute analysed the meat of European sea bass and gilt-head sea bream raised in two locations in the Adriatic. The percentage of total fat varied considerably over the seasons, while the lipid quality indices were in line with those recommended by international health organizations and increased with the use of an experimental feed developed by researchers at the University of Udine. This said, data from a survey conducted by researchers from the Faculty of Tourism and Hospitality Management (where?) indicate that there are many negative prejudices with respect to farmed fish and propose a new market strategy, based on consumer information on the nutritional quality of products raised.
To know more:
Jelka Pleadin, Ana Vulić, Tina Lešić, Nina Kudumija
Jelka Pleadin, Ana Vulić, Nina Kudumija, Tina Lešić
Greta Krešić, Elena Dujmić, Dina Lončarić
Dina Lončarić, Elena Dujmić, Greta Krešić
Dina Lončarić, Elena Dujmić, Greta Krešić, Giuseppe Comi, Lucilla Iacumin, Michela Pellegrini