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Protected: Quality of cold smoked salmon collected in one French hypermarket during a period of 1 year
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Read moreProtected: Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions
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Read moreProtected: Activity of digestive enzymes in yolk-sac larvae of Atlantic halibut (Hippoglossus hippoglossus): indication of readiness for first feeding
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Read moreProtected: Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar)
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Read moreProtected: The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Brazler shear test
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Read moreProtected: Application of near-infrared transmittance spectroscopy in the determination of fat, protein and dry matter in Atlantic halibut fillet
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Read moreNot all salmon are “Norwegian” salmon and not all salmon pigments are astaxanthin
O.J. Torrissen JOURNAL OF AOAC INTERNATIONAL Volume:81 Issue:3 Pages:53A-54A Published:MAY-JUN 1998
Read moreProtected: Growth and survival of Atlantic salmon, Salmo salar L. fed different dietary levels of astaxanthin. Juveniles
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Read moreProtected: Requirements for carotenoids in fish diets
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