首页> 外文OA文献 >Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon

【2h】

Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon

机译：切片时的肌肉温度 - 对初生者切片生冷和熏制大西洋鲑鱼的储存质量的后续影响

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Lerfall, Jørgen; Rotabakk, Bjørn Tore;
展开▼
作者单位

展开▼
年度 2016
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Muscle temperature at the point of filletingSubsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon [J] . Lerfall Jorgen, Rotabakk Bjorn Tore Food Science and Technology International . 2016,第2期

机译：去骨时的肌肉温度对预先去骨的生和冷熏大西洋鲑鱼的贮藏品质的后续影响
2. Muscle temperature at the point offilleting—Subsequent effect on storage quality ofprerigor filleted raw- and cold-smoked Atlantic salmon [J] . Jorgen Lerfall, Bjorn Tore Rotabakk Food Science and Technology International . 2016,第2期

机译：触手可及之处的肌肉温度-对预先去骨的生鱼和冷烟大西洋鲑的储存质量的后续影响
3. Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets [J] . Roth Bjorn, Birkeland Sveinung, Oyarzun Fernando Aquaculture . 2009,第3a4期

机译：大西洋鲑鱼的惊人，屠宰和去鱼片状况以及随后对新鲜和熏制鱼片的肉质影响
4. GENETIC MARKERS FOR INCREASED MUSCLE QUALITY AND FILLET YIELD IN ATLANTIC SALMON [C] . Ian A. Johnston, Thomas J. Ashton Annual Meeting of the European Aquaculture Society . 2013

机译：大西洋三文鱼中肌肉质量和圆角产量增加的遗传标记
5. Comparison of selected quality parameters between United States farm-raised catfish fillets and Vietnamese basa fish fillets. [D] . Pal, Amit. 2004

机译：比较美国农场饲养的fish鱼鱼片和越南sa鱼鱼片的选定质量参数。
6. Effect of Season Location Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.) [O] . Bjørn Tore Rotabakk, Gaute Lunde Melberg, Jørgen Lerfall 2018

机译：季节位置去骨方式和贮藏方式对养殖大西洋鲑（Salmo salar L.）持水性能的影响
7. Fillet quality of Atlantic salmon (Salmo salar L.). Relevance of dietary amino acid supplementation and acclimation temperature before slaughter [O] . Yangyang Gong 2011

机译：大西洋鲑（Salmo salar L.）的鱼片质量。屠宰前膳食氨基酸补充和适应温度的相关性
8. Frozen Storage Stability of Fillets, Mince, and Mixed Blocks Prepared fromUnfrozen and Previously Frozen Pink Salmon ('Oncorhynchus gorbuscha') [R] . Reppond, K. D., Babbitt, J. K. 1995

机译：冷冻储存稳定性的鱼片，碎块和混合块由未冷冻和以前冷冻的粉红鲑鱼（'Oncorhynchus gorbuscha'）制备

Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon

著录项

引文网络

相似文献

相关主题

期刊订阅