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Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage

Fei Lyu1, Rui-Ji Huang1, Lin Liu1

  • 1College of Biological & Environmental Engineering, Zhejiang University of Technology, Hangzhou, 310014 China.

Journal of Food Science and Technology
|March 7, 2015
PubMed

Keywords:
AsphyxiaQuality changeSlaughter methodStunningTrachurus murphyi

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