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Kestin, SC
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Kestin, SC
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Kestin, SC
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Evaluation of methods for determining the prevalence of blood spots in smoked Atlantic salmon and the effect of exsanguination method on prevalence of blood spots
by
Robb, DHF
,
Phillips, AJ
,
Kestin
,
SC
Published in
Aquaculture
(2003)
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2
Evaluation of methods for determining the prevalence of blood spots in smoked Atlantic salmon and the effect of exsanguination method on prevalence of blood spots
by
Robb, D.H.F
,
Phillips, A.J
,
Kestin
,
S.C
Published in
Aquaculture
(2003)
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3
Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar)
by
Robb, D.H.F
,
Kestin
,
S.C
,
Warriss, P.D
,
Nute, G.R
Published in
Aquaculture
(2002)
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