Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar)

By D. Robb, S. Kestin, P. Warriss, G. Nute. 2002

113 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/f764e0d923ef2bcdd460b5c47133717071bdb221

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. Jean-François Hocquette
2. D. Pethick

In Aquatic Science

1. F. Médale

In Nutrition and Dietetics

1. D. Pethick

Citations in the corpus

• Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers. (2010, background): “By studying fillets of Atlantic salmon with IMF levels ranging from 2.9% to 10.7%, Robb et al. (2002) showed the correlation of the changes in IMF with attributes of flavour and texture of fillets.”