The influence of ration level and swimming speed on sensory attributes, gas chromatographic properties, instron texture profile analysis and PH of cooked muscle from farmed chinook salmon (Oncorhynchus tshawytscha) cultured in seawater
Representative samples of post-juvenile Chinook salmon were obtained from the Department of Fisheries and Oceans Canada - West Vancouver Laboratory. The fish were part of a study directed to assessing the influence of two ration levels (75% and 100% of maximum ration) and three swimming speeds (0...
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| Format: | Others |
| Language: | English |
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2009
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| Online Access: | http://hdl.handle.net/2429/6592 |