Ultrasound velocity measurement to determine lipid content in salmon muscle; the effects of myosepta

Food Research International

Volumn 37, Issue 6, 2004, Pages 611-620

  Shannon, R A ^a   Probert Smith, P J ^a   Lines, J ^b   Mayia, F ^c  

^a UNIVERSITY OF OXFORD   (United Kingdom)

^b SILSOE RESEARCH INSTITUTE   (United Kingdom)

^c OXFORD UNIVERSITY HOSPITALS NHS FOUNDATION TRUST   (United Kingdom)

Author keywords

Composition; Fat content; Myosepta; Salmon; Ultrasonic velocity

Indexed keywords

LIPIDS; MUSCLE; NONDESTRUCTIVE EXAMINATION; OILS AND FATS;

MYOSEPTA; SALMON MUSCLES;

ULTRASONIC VELOCITY MEASUREMENT;

EID: 2642561397     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.01.012     Document Type: Article

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