☆ 4.5 Article

Slaughter stress, postmortem muscle pH and rigor development in farmed Atlantic cod (Gadus morhua L.)

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volume 41, Issue 7, Pages 861-864

Publisher

WILEY

DOI: 10.1111/j.1365-2621.2005.01149.x

Keywords

cod; muscle pH; preslaughter stress; quality

Categories

Food Science & Technology

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