Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets

Bibliographic Details
Published in:Aquaculture
Main Authors: Roth, Bjorn, Birkeland, Sveinung, Oyarzun, Fernando
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2009
Subjects:
Aquatic Science
Slaughter
Atlantic salmon
Online Access:http://dx.doi.org/10.1016/j.aquaculture.2009.01.013
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spelling crelsevierbv:10.1016/j.aquaculture.2009.01.013 2023-10-01T03:54:38+02:00 Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets Roth, Bjorn Birkeland, Sveinung Oyarzun, Fernando 2009 http://dx.doi.org/10.1016/j.aquaculture.2009.01.013 https://api.elsevier.com/content/article/PII:S0044848609000404?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0044848609000404?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Aquaculture volume 289, issue 3-4, page 350-356 ISSN 0044-8486 Aquatic Science journal-article 2009 crelsevierbv https://doi.org/10.1016/j.aquaculture.2009.01.013 2023-09-01T01:39:36Z Article in Journal/Newspaper Atlantic salmon ScienceDirect (Elsevier - via Crossref) Slaughter ENVELOPE(-85.633,-85.633,-78.617,-78.617) Aquaculture 289 3-4 350 356
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic Aquatic Science
spellingShingle Aquatic Science
Roth, Bjorn
Birkeland, Sveinung
Oyarzun, Fernando
Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets
topic_facet Aquatic Science
format Article in Journal/Newspaper
author Roth, Bjorn
Birkeland, Sveinung
Oyarzun, Fernando
author_facet Roth, Bjorn
Birkeland, Sveinung
Oyarzun, Fernando
author_sort Roth, Bjorn
title Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets
title_short Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets
title_full Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets
title_fullStr Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets
title_full_unstemmed Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets
title_sort stunning, pre slaughter and filleting conditions of atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets
publisher Elsevier BV
publishDate 2009
url http://dx.doi.org/10.1016/j.aquaculture.2009.01.013
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long_lat ENVELOPE(-85.633,-85.633,-78.617,-78.617)
geographic Slaughter
geographic_facet Slaughter
genre Atlantic salmon
genre_facet Atlantic salmon
op_source Aquaculture
volume 289, issue 3-4, page 350-356
ISSN 0044-8486
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.aquaculture.2009.01.013
container_title Aquaculture
container_volume 289
container_issue 3-4
container_start_page 350
op_container_end_page 356
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