Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpoi) with respect to development of rigor mortis and flesh quality

J.W. van de Vis; H. Bialowas; M. Pilarczyk; M.A.M. Machiels; H. Reimert; M. Veldman; B. Lambooij

Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpoi) with respect to development of rigor mortis and flesh quality

J.W. van de Vis, H. Bialowas, M. Pilarczyk, M.A.M. Machiels, H. Reimert, M. Veldman, B. Lambooij

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Professional

Original language	English
Title of host publication	Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish
Editors	J.B Luten
Place of Publication	Wageningen
Publisher	Wageningen Academic Publishers
Pages	201-210
Number of pages	567
ISBN (Print)	9789086860050
Publication status	Published - 2006

Cite this

van de Vis, J. W., Bialowas, H., Pilarczyk, M., Machiels, M. A. M., Reimert, H., Veldman, M., & Lambooij, B. (2006). Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpoi) with respect to development of rigor mortis and flesh quality. In J. B. Luten (Ed.), Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish (pp. 201-210). Wageningen Academic Publishers.

van de Vis, J.W. ; Bialowas, H. ; Pilarczyk, M. et al. / Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpoi) with respect to development of rigor mortis and flesh quality. Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish. editor / J.B Luten. Wageningen : Wageningen Academic Publishers, 2006. pp. 201-210

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title = "Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpoi) with respect to development of rigor mortis and flesh quality",

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van de Vis, JW, Bialowas, H, Pilarczyk, M, Machiels, MAM, Reimert, H, Veldman, M & Lambooij, B 2006, Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpoi) with respect to development of rigor mortis and flesh quality. in JB Luten (ed.), Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish. Wageningen Academic Publishers, Wageningen, pp. 201-210.

Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpoi) with respect to development of rigor mortis and flesh quality. / van de Vis, J.W.; Bialowas, H.; Pilarczyk, M. et al.
Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish. ed. / J.B Luten. Wageningen: Wageningen Academic Publishers, 2006. p. 201-210.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Professional

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T1 - Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpoi) with respect to development of rigor mortis and flesh quality

AU - van de Vis, J.W.

AU - Bialowas, H.

AU - Pilarczyk, M.

AU - Machiels, M.A.M.

AU - Reimert, H.

AU - Veldman, M.

AU - Lambooij, B.

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EP - 210

BT - Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish

A2 - Luten, J.B

PB - Wageningen Academic Publishers

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van de Vis JW, Bialowas H, Pilarczyk M, Machiels MAM, Reimert H, Veldman M et al. Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpoi) with respect to development of rigor mortis and flesh quality. In Luten JB, editor, Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish. Wageningen: Wageningen Academic Publishers. 2006. p. 201-210