Publication details
Publisher: Nofima AS
Issue: 12/2010
Number of pages: 27
International Standard Numbers:
Printed: 978-82-7251-761-7
Open Access: green
The experiments document how slaughtering stress (high/low) and bleeding (good/poor) affects the loss of astaxanthine, colour and oxidation during pre- and post- rigor processing and chilled storage of smoked Atlantic salmon fillets.