Live chilling of Atlantic salmon (Salmo salar) combined with mild carbon dioxide anaesthesia: I. Establishing a method for large-scale processing of farmed fish

Aquaculture

Volumn 252, Issue 2-4, 2006, Pages 183-198

  Erikson, Ulf ^a   Hultmann, Lisbeth ^b   Erik Steen, Jan ^c  

^a SINTEF OCEAN   (Norway)

^b NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^c Octopus Marine Consultancy ^*  (Norway)

Author keywords

Atlantic salmon; Carbon dioxide anaesthesia; Live chilling; Slaughter line; Water quality

Indexed keywords

FOOD PROCESSING; METHODOLOGY; SALMONID;

SALMO SALAR;

EID: 32344452656     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2005.05.013     Document Type: Article

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