Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality

By A. Fuentes, I. Fernández-Segovia, J. Serra, José Manuel Barat. 2010

277 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Immunology

View Paper: https://www.semanticscholar.org/paper/7ca863caea562f707ebd5f123b653761dfb7b29b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. P. Arechavala‐Lopez
2. D. Fernández-Jover
3. J. Bayle-Sempere
4. P. Sanchez‐Jerez
5. E. Ladoukakis
6. T. Dempster
7. K. Black

In Aquatic Science

1. P. Arechavala‐Lopez
2. D. Fernández-Jover
3. J. Bayle-Sempere
4. P. Sanchez‐Jerez
5. E. Ladoukakis
6. T. Dempster
7. K. Black

In Immunology

1. P. Arechavala‐Lopez
2. D. Fernández-Jover
3. J. Bayle-Sempere
4. P. Sanchez‐Jerez
5. E. Ladoukakis
6. T. Dempster
7. K. Black

Citations in the corpus

• Differentiating the wild or farmed origin of Mediterranean fish: a review of tools for sea bream and sea bass (2013, background): “Springiness, hardness, cohesiveness, chewiness, gumminess, firmness and deformability are all .higher in wild compared with farmed specimens (Periago et al. 2005; Fuentes et al. 2010).”