Variation in some quality attributes of Atlantic salmon fillets from aquaculture related to geographic origin and water temperature-Reference-Cited by-同舟云学术

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Variation in some quality attributes of Atlantic salmon fillets from aquaculture related to geographic origin and water temperature

Published:2017-10 Issue: Volume:479 Page:378-383
ISSN:0044-8486
Container-title:Aquaculture
language:en
Short-container-title:Aquaculture

Author:

Ørnholt-Johansson Gine^ORCID,Frosch Stina,Munk Jørgensen Bo

Funder

Danish AgriFish Agency

Publisher

Elsevier BV

Subject

Aquatic Science

Reference36 articles.

1. Biological, chemical and organoleptic changes during maturation of farmed Atlantic salmon, Salmo salar;Aksnes;Aquaculture,1986

2. A novel tensile test method to assess texture and gaping in salmon fillets;Ashton;J. Food Sci.,2010

3. Water properties and salt uptake in Atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: a low-field 1H NMR and 1H/23Na MRI study;Aursand;Food Chem.,2010

4. Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.);Bahuaud;Aquaculture,2010

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