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pro vyhledávání: '"Amanda Esperanza López-Cánovas"'
Autor:
Amanda Esperanza López-Cánovas, Isabel Cabas, Elena Chaves-Pozo, María Ros-Chumillas, Laura Navarro-Segura, Antonio López-Gómez, Jorge M. O. Fernandes, Jorge Galindo-Villegas, Alfonsa García-Ayala
Publikováno v:
Foods, Vol 9, Iss 12, p 1750 (2020)
In the aquaculture industry, fish are stunned using a wide range of methods, but all of them trigger stress responses and affect the fish flesh quality. Chilled water is considered one of the most efficient methods, but even this is not a stress-free
Externí odkaz:
https://doaj.org/article/a167ffb593f04618a16a7f3dd0af5349