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1by Skare, Maren, Chan, Sherry Stephanie, Handeland, Sigurd Olav, Løvdal, Trond, Lerfall, Jørgen, Roth, BjørnGet access
Published in Aquaculture (2021)
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2by Skare, Maren, Chan, Sherry Stephanie, Handeland, Sigurd Olav, Løvdal, Trond, Lerfall, Jørgen, Roth, BjørnGet access
Published in Aquaculture (2021)
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3by Skare, Maren, Chan, Sherry Stephanie, Handeland, Sigurd Olav, Løvdal, Trond, Lerfall, Jørgen, Roth, Bjørn“...The purpose of this study was to investigate the shelf life and quality of Atlantic salmon (Salmo...”
Published in Aquaculture (2021)
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4by Skare, Maren, Chan, Sherry Stephanie, Handeland, Sigurd Olav, Løvdal, Trond, Lerfall, Jørgen, Roth, Bjørn“...The purpose of this study was to investigate the shelf life and quality of Atlantic salmon (Salmo...”
Published in Aquaculture (2021)
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5by Nguyen, Minh Van, Karlsdottir, Magnea Gudrun, Adalheidur Olafsdottir, Arnljotur Bjarki Bergsson, Sigurjon ArasonSubjects: “...sensory evaluation....”
Published 2013
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6by Nguyen, Minh Van, Karlsdottir, Magnea Gudrun, Adalheidur Olafsdottir, Arnljotur Bjarki Bergsson, Sigurjon ArasonSubjects: “...sensory evaluation....”
Published 2013
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7by Stenberg, Elin, Arvidsson-Segerkvist, Katarina, Karlsson, Anders H., Ólafsdóttir, Aðalheiður, Hilmarsson, Óli Þór, Gudjónsdóttir, María, Thorkelsson, Guðjón“... by the authors. Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared...”
Published in Animals (2022)
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10by Concollato, A, Parisi, G, Masoero, G, Romvàri, R, Olsen, R. E, DALLE ZOTTE, ANTONELLASubjects: “...sensory scores...”
Published in Journal of the Science of Food and Agriculture (2015)
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13“... procedure. No connection between technological and sensory meat quality was found in this study...”
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14“... procedure. No connection between technological and sensory meat quality was found in this study...”
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15“... and gaping was further studied, it was found that fillets from roughly handled fish tended to have more...”
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18Improvement of rainbow trout’s meat quality through slaughter Ikejime technique. Study case: Ecuadorby Salazar Duque, Diego, Holguín, Juan Pablo, I., Alexis Estrella, Lomas Martínez, Geovanny“.... The objective of this study was to identify the most suitable slaughter technique for culinary preparations by a...”
Published in CIENCIA ergo sum (2019)
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19“... was collected from each animal in order to obtain data on pH and shear force. Sensory panel analysis...”
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20“... was collected from each animal in order to obtain data on pH and shear force. Sensory panel analysis...”
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