Effects of slaughter methods on physical, biochemical and microbiological quality of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio filleted in pre-, in- or post-rigor periods

• DURAN AYHAN

  Aksaray University, Technical Vocational School of Higher Education

• ERDEMLI UMIT

  Inonu University, Faculty of Arts and Sciences, Department of Biology

• KARAKAYA MUSTAFA

  Selcuk University, Agriculture Faculty, Food Engineering Department

• YILMAZ MUSTAFA T

  Selcuk University, Agriculture Faculty, Food Engineering Department

収録刊行物

• Fisheries science : FS

  Fisheries science : FS 74 (5), 1146-1156, 2008-10-01

キーワード

• filleting time
• flesh quality
• mirror carp
• rainbow trout
• slaughter effect

詳細情報

• CRID: 1573668925395719680
• NII論文ID: 10021873433
• NII書誌ID: AA10993718
• ISSN: 09199268
• 本文言語コード: en
• データソース種別:
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