Zhelyazkov, G., & Stoev, T. (2022). Proximate and fatty acid composition of meat from rainbow trout (Oncorhynchus mykiss W.) after dietary supplementation with black pepper (Piper nigrum L.) extract. Food Science And Applied Biotechnology, 5(2), 232-239. doi:10.30721/fsab2022.v5.i2.183