Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets - Bertin Instruments

    Scientific publications

    Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets

    M.Ø. Gaarder a, , , , D. Bahuaud a, E. Veiseth-Kent b, T. Mørkøre c, M.S. Thomassen a
    Sources: a Norwegian University of Life Sciences (UMB), Department of Animal- and Aquacultural Sciences (IHA), Post Box 5003, 1432 Aas, Norway b Nofima Mat AS, Osloveien 1, 1430 Aas, Norway c Nofima Marin AS, Osloveien 1, 1430 Aas, Norway
    Food ChemistryIn Press, Corrected Proof - Note to users doi:10.1016/j.foodchem.2011.09.139

    Sample name

    Fish tissues (salmon)

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