The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar)
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 4, pages 1462–1466, May 2002
How to Cite
Roth, B., Moeller, D., Veland, J.O., Imsland, A. and Slinde, E. (2002), The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar). Journal of Food Science, 67: 1462–1466. doi: 10.1111/j.1365-2621.2002.tb10306.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
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