Muscle fibre density in relation to the colour and texture of smoked Atlantic salmon (Salmo salar L.)

Aquaculture

Volumn 189, Issue 3-4, 2000, Pages 335-349

  Johnston, Ian A ^a   Alderson, Richard ^b   Sandham, Claire ^a   Dingwall, Alistair ^c   Mitchell, David ^d   Selkirk, Craig ^d   Nickell, David ^e   Baker, Remi ^c   Robertson, Billy ^c   Whyte, David ^f   Springate, John ^g  

^a UNIVERSITY OF ST ANDREWS   (United Kingdom)

^b BioMar Group   (Denmark)

^c Pinneys of Scotland Ltd   (United Kingdom)

^d Blar Mhor Industrial Estate   (United Kingdom)

^e ROCHE PRODUCTS LTD   (United Kingdom)

^f Aquasmart UK Ltd   (United Kingdom)

^g F HOFFMANN LA ROCHE LTD   (Switzerland)

Author keywords

Astaxanthin; Atlantic salmon; Flesh quality; Growth; Muscle fibres

Indexed keywords

SALMO SALAR;

EID: 0034597431     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0044-8486(00)00373-2     Document Type: Article

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