Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography

• Published in: Journal of Food Science and Technology
• Main Authors: Sarah, Schroeder, Anne, Savage, John, Grigor, Keith, Sturrock, Philip, Cassidy, Stefan, Töpfl, Jonathan, D. Wilkin
• Format: Article in Journal/Newspaper
• Language: English
• Published: Springer Science and Business Media LLC 2019
• Subjects: Food Science; Salmo salar
• Online Access: http://dx.doi.org/10.1007/s13197-019-03803-9; http://link.springer.com/content/pdf/10.1007/s13197-019-03803-9.pdf; http://link.springer.com/article/10.1007/s13197-019-03803-9/fulltext.html