ZHELYAZKOV, Georgi Ivanov; 						STOEV, Tsvetan.
 Proximate and fatty acid composition of meat from rainbow trout (Oncorhynchus mykiss W.) after dietary supplementation with black pepper (Piper nigrum L.) extract.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 5, n. 2, p. 232-239, oct. 2022.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/183" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/183</a>&gt;. Date accessed: 20 apr. 2025.
doi: <a href="https://doi.org/10.30721/fsab2022.v5.i2.183">https://doi.org/10.30721/fsab2022.v5.i2.183</a>.