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Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets

✍ Scribed by Bjorn Roth; Sveinung Birkeland; Fernando Oyarzun


Book ID
116249123
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
374 KB
Volume
289
Category
Article
ISSN
0044-8486

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