Evaluation of histological post‐mortem changes in farmed Atlantic salmon (Salmo salar L.) at different time intervals and storage temperatures
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DOI: 10.1111/jfd.13681
Abstract: Abstract The aim of this study was to evaluate histologic post‐mortem autolytic changes in farmed Atlantic salmon. The fish were either stored at room temperature (RT, 21°C), refrigerated (4°C) or frozen (−20°C), while fish necropsy… read more here.
Keywords: atlantic salmon; farmed atlantic; post mortem; changes farmed ... See more keywords