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

被引：73

作者：

Kristoffersen, Silje ^{[1
]}

Tobiassen, Torbjorn

Steinsund, Victoria

Olsen, Ragnar L.

机构：

[1] Univ Tromso, Norwegian Coll Fishery Sci, N-9037 Tromso, Norway

[2] Norwegian Inst Fisheries & Aquaculture Res, N-9291 Tromso, Norway

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2006年 / 41卷 / 07期

关键词：

cod; muscle pH; preslaughter stress; quality;

D O I：

10.1111/j.1365-2621.2005.01149.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：861 / 864

页数：4

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