Determination of the exposure parameters that maximise the concentrations of the anaesthetic/sedative eugenol in rainbow trout (Oncorhynchus mykiss) skin-on fillet tissue

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Food Additives & Contaminants: Part A, Vol. 31, Iss. 9, 2014-09 ,pp. : 1522-1528

Taylor & Francis Ltd

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Use of Liquid Smoke Flavouring as an Alternative to Traditional Flue Gas Smoking of Rainbow Trout Fillets (Oncorhynchus mykiss)

By Hattula T.   Elfving K.     Luoma T.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 8, 2001-12 ,pp. : 521-525

Academic Press

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Determination of astaxanthin stereoisomers and colour attributes in flesh of rainbow trout ( Oncorhynchus mykiss ) as a tool to distinguish the dietary pigmentation source

By Moretti V. M.  

Food Additives and Contaminants, Vol. 23, Iss. 11, 2006-11 ,pp. : 1056-1063

Taylor & Francis Ltd

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Effect of Gamma Radiation on the Quality and Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets

By Moini Sohrab   Tahergorabi Reza   Hosseini Seyed Vali   Rabbani Mohammad   Tahergorabi Zoya   Feás Xesús   Aflaki Fereidoon  

Journal of Food Protection, Vol. 72, Iss. 7, 2009-07 ,pp. : 1419-1426

International Association for Food Protection

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Acidified Sodium Chlorite Solution as an Antimicrobial Treatment for Rainbow Trout (Oncorhynchus mykiss) Fillets

By Kamireddy N.   Kenney P. B.   Jittinandana S.   Slider S. D.  

Journal of Food Protection, Vol. 71, Iss. 5, 2008-05 ,pp. : 973-978

International Association for Food Protection

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