Texture, gaping and colour of fresh and frozen Atlantic salmon flesh as affected by pre-slaughter iso-eugenol or CO2 anaesthesia

Aquaculture

Volumn 236, Issue 1-4, 2004, Pages 645-657

  Kiessling, Anders ^a,d   Espe, Marit ^a   Ruohonen, Kari ^b   Mørkøre, Turid ^c  

^a INSTITUTE OF MARINE RESEARCH   (Norway)

^b FINNISH FOREST RESEARCH INSTITUTE   (Finland)

^c NOFIMA   (Norway)

^d NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Aqui s; Atlantic salmon; Carbon dioxide; Colour; Gaping; Product quality; Texture

Indexed keywords

AQUACULTURE;

SALMO; SALMO SALAR;

EID: 2442445067     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2004.02.030     Document Type: Article

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