Evaluation of Salmon (Salmo salar) and Rainbow Trout...

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Journal of Food Science and Technology 2019 / 5

Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography

Sarah, Schroeder, Anne, Savage, John, Grigor, Keith, Sturrock, Philip, Cassidy, Stefan, Töpfl, Jonathan, D. Wilkin
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Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03803-9
Date:
May, 2019
File:
PDF, 1.60 MB
2019
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