Quality of farmed fish: Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpio) with respect to development of rigor mortis and flesh quality

Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood

Volumn , Issue , 2006, Pages 201-210

  Vis, Hans van De ^a   Bialowas, Henryk ^b   Pilarczyk, Maciej ^b   Machiels, Marcel ^a   Reimert, Henny ^a   Veldman, Martine ^a   Lambooij, Bert ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Polish Academy of Sciences   (Poland)

Author keywords

Carp; Colour; pH; Rigor mortis

Indexed keywords

EID: 84899323553     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.3920/978-90-8686-581-9     Document Type: Chapter

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