Effect of rearing temperature on flesh quality in Arctic charr ( Salvelinus alpinus )
Author:
Affiliation:
1. Akvaplan‐niva Iceland Office Kópavogur Iceland
2. Department of Biological Sciences High Technology Centre University of Bergen Bergen Norway
3. Matís ohf. Reykjavík Iceland
4. Hólar University Collage Sauðárkrókur Iceland
Publisher
Wiley
Subject
Aquatic Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/are.14961
Reference28 articles.
1. Fillet gaping infarmed Atlantic salmon (Salmo salar);Andersen U. B.;Nordic Journal of Agricultural Science,1994
2. CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION
3. In search for protein sources: Evaluating an alternative to the traditional fish feed for Arctic charr ( Salvelinus alpinus L.)
4. Feed ration prior to slaughter—a potential tool for managing product quality of Atlantic salmon (Salmo salar)
5. Interactions between ice storage time, collagen composition, gaping and textural properties in farmed salmon muscle harvested at different times of the year
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