A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality
Published in: | Food Chemistry |
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Main Authors: | , , , , , , , |
Other Authors: | , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier BV
2017
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Subjects: | |
Online Access: | http://dx.doi.org/10.1016/j.foodchem.2017.01.012 https://api.elsevier.com/content/article/PII:S0308814617300110?httpAccept=text/plain https://api.elsevier.com/content/article/PII:S0308814617300110?httpAccept=text/xml |
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