Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets
Published in: | Aquaculture |
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Format: | Article in Journal/Newspaper |
Language: | English |
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Elsevier BV
2009
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Online Access: | 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 |
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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 https://api.elsevier.com/content/article/PII:S0044848609000404?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0044848609000404?httpAccept=text/plain |
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 |
_version_ |
1778522467283763200 |