Instrumental colour analysis of farmed and wild Atlantic salmon when raw, baked and smoked
- 1 May 1986
- journal article
- research article
- Published by Elsevier in Aquaculture
- Vol. 53 (3-4) , 279-286
- https://doi.org/10.1016/0044-8486(86)90358-3
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Characteristics of Color in Raw, Baked and Smoked Wild and Pen‐Reared Atlantic SalmonJournal of Food Science, 1986
- Carotenoids in diets for salmonidsAquaculture, 1984
- Color Assessment of Experimentally Pigmented Rainbow TroutColor Research & Application, 1979
- The Specification of Colour Appearance. I. Concepts and TermsColor Research & Application, 1977
- Color in Raw and Cooked Atlantic Salmon (Salmo salar)Journal of the Fisheries Research Board of Canada, 1969