Effect of the slaughter method on the quality of raw and smoked eels (Anguilla anguilla L.)

Aquaculture Research

Volumn 34, Issue 1, 2003, Pages 1-11

  Morzel, Martine ^a   Van De Vis, Hans ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Eel; Flesh quality; Humane slaughter

Indexed keywords

AQUACULTURE METHOD; EEL; FOOD PROCESSING;

ANGUILLA ANGUILLA; ANGUILLIFORMES;

EID: 0037419622     PISSN: 1355557X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2109.2003.00754.x     Document Type: Article

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