Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress

Bibliographic Details
Published in:Food Chemistry
Main Authors: Bahuaud, D., Mørkøre, T., Østbye, T.-K., Veiseth-Kent, E., Thomassen, M.S., Ofstad, R.
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2010
Subjects:
General Medicine
Food Science
Analytical Chemistry
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.foodchem.2009.05.028
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spelling crelsevierbv:10.1016/j.foodchem.2009.05.028 2024-05-19T07:37:28+00:00 Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress Bahuaud, D. Mørkøre, T. Østbye, T.-K. Veiseth-Kent, E. Thomassen, M.S. Ofstad, R. 2010 http://dx.doi.org/10.1016/j.foodchem.2009.05.028 https://api.elsevier.com/content/article/PII:S0308814609006839?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0308814609006839?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 118, issue 3, page 602-615 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2010 crelsevierbv https://doi.org/10.1016/j.foodchem.2009.05.028 2024-04-22T06:54:15Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier) Food Chemistry 118 3 602 615
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic General Medicine
Food Science
Analytical Chemistry
spellingShingle General Medicine
Food Science
Analytical Chemistry
Bahuaud, D.
Mørkøre, T.
Østbye, T.-K.
Veiseth-Kent, E.
Thomassen, M.S.
Ofstad, R.
Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress
topic_facet General Medicine
Food Science
Analytical Chemistry
format Article in Journal/Newspaper
author Bahuaud, D.
Mørkøre, T.
Østbye, T.-K.
Veiseth-Kent, E.
Thomassen, M.S.
Ofstad, R.
author_facet Bahuaud, D.
Mørkøre, T.
Østbye, T.-K.
Veiseth-Kent, E.
Thomassen, M.S.
Ofstad, R.
author_sort Bahuaud, D.
title Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress
title_short Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress
title_full Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress
title_fullStr Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress
title_full_unstemmed Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress
title_sort muscle structure responses and lysosomal cathepsins b and l in farmed atlantic salmon (salmo salar l.) pre- and post-rigor fillets exposed to short and long-term crowding stress
publisher Elsevier BV
publishDate 2010
url http://dx.doi.org/10.1016/j.foodchem.2009.05.028
https://api.elsevier.com/content/article/PII:S0308814609006839?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814609006839?httpAccept=text/plain
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Food Chemistry
volume 118, issue 3, page 602-615
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2009.05.028
container_title Food Chemistry
container_volume 118
container_issue 3
container_start_page 602
op_container_end_page 615
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