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Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets

Published 2009

Read in Norwegian

Publication details

Journal : Aquaculture , vol. 289 , p. 350–356–7 , 2009

Publisher : Elsevier

International Standard Numbers :
Printed : 0044-8486
Electronic : 1873-5622

Publication type : Academic article

Contributors : Roth, Bjørn; Birkeland, Sveinung; Oyarzun, Fernando

Issue : 3-4

Links :
DOI : doi.org/10.1016/j.aquaculture....

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

Oyarzun, Fernando: Også Inst biol, UiB. Ikke i FS, forespurt inst./tøf

Contacts:

Bjørn Roth

Senior Scientist