journal-article / research article

The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar)

Journal of Food Science ()

https://doi.org/10.1111/j.1365-2621.2002.tb10306.x

Authors

1 Akvaplan-niva (current employee)

B. Roth
Norwegian Institute of Marine Research
University of Bergen
D. Moeller
Norwegian Institute of Marine Research
University of Bergen
J.O. Veland
Norwegian Institute of Marine Research
University of Bergen
A. Imsland
Norwegian Institute of Marine Research
University of Bergen
E. Slinde
Norwegian Institute of Marine Research
University of Bergen

Metadata

type
research article
license
ui.unknown
language
English
cited (count)
98
funding
machine readable metadata
Crossref
OpenAlex
updated
2024-02-23