Determination of pH in Pre rigor Fish Muscle – Method Matters
Author:
Affiliation:
1. Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1748781
Reference36 articles.
1. Impact of Dietary Oil Source on the Shelf-Life of Gilthead Seabream (Sparus aurata)
2. Texture Properties of Farmed Rainbow Trout (Oncorhynchus mykiss): Effects of Diet, Muscle Fat Content and Time of Storage on Ice
3. Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage
4. Pre-slaughter crowding stress and killing procedures affecting quality and welfare in sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata)
5. POSTMORTEM CHANGES IN MUSCLE
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