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Wageningen UR (University & Research Centre): Digital Library
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Atlantic salmon
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Scophthalmus maximus
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Topic:
hydroxyl radicals
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Content Provider:
Wageningen UR (University & Research Centre): Digital Library
Open Polar Keyword:
Atlantic salmon
AND
Scophthalmus maximus
Language:
English
Topic:
hydroxyl radicals
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Exsanguination of turbot and the effect on fillet quality measured mechanically by sensory evaluation, and with computer vision
by
Roth, B.
,
Schelvis-Smit, A.A.M.
,
Stien, L.H.
,
Foss, A.
,
Nortvedt, R.
,
Imsland, A.
Published in
Journal of Food Science
(2007)
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Foss, A.
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Nortvedt, R.
1
Roth, B.
1
Schelvis-Smit, A.A.M.
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Stien, L.H.
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Topic
cod gadus-morhua
1
flesh quality
1
hemoglobin-mediated oxidation
1
hydrogen-peroxide
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hydroxyl radicals
lipid oxidation
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myoglobin variants
1
salmon salmo-salar
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scophthalmus-maximus
1
smoked atlantic salmon
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Content Provider
Wageningen UR (University & Research Centre): Digital Library
Language
English
Open Polar Keyword
Atlantic salmon
Gadus morhua
1
Salmo salar
1
Scophthalmus maximus
Turbot
1
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