Color of supercooled gills
Gill color has long been used to assess the freshness of fish, but it is known that
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Reports
Slaughter
Reports
The effect of mortality on fish quality ll
The effect of rigor mortis on fish quality ll The purpose of the study was, on the one hand, to investigate the effect of supercooling on the rigor mortis process of cod and salmon fillets and
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Reports
The effect of rigor mortis on fillet quality
The effect of rigor mortis on fillet quality The purpose of the study was, on the one hand, to
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Reports
Values from by-products of slaughter and meat processing - Report for 2009
Verðmæti úr hliðarafurðum slátrunar og kjötvinnslu – Skýrsla fyrir árið 2009 Verkefnið er um að gera verðmæti úr hliðarafurðum slátrunar‐
Values from by-products of slaughter and meat processing - Report for 2009 More »