Resources


1 Shumilina, E., Møller, I.A. & Dikiy, A. 2020, "Differentiation of fresh and thawed Atlantic salmon using NMR metabolomics", Food chemistry, vol. 314, pp. 126227-126227.

2 Moreno, H.M., Jacq, C., Montero, M.P., Gómez-Guillén, M.C., Borderías, A.J. & Mørkøre, T. 2016, "Effect of selective breeding on collagen properties of Atlantic salmon (Salmo salar L.)", Food chemistry, vol. 190, pp. 856-863.

3 Wang, Y.V., Wan, A.H.L., Lock, E., Andersen, N., Winter-Schuh, C. & Larsen, T. 2018, "Know your fish: A novel compound-specific isotope approach for tracing wild and farmed salmon", Food chemistry, vol. 256, pp. 380-389.

4 Costa, S., Afonso, C., Cardoso, C., Batista, I., Chaveiro, N., Nunes, M.L. & Bandarra, N.M. 2015, "Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment", Food chemistry, vol. 185, pp. 268-276.

5 Gladyshev, M.I., Sushchik, N.N., Gubanenko, G.A., Demirchieva, S.M. & Kalachova, G.S. 2006, "Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon ( Oncorhynchus gorbuscha)", Food chemistry, vol. 96, no. 3, pp. 446-451.

6 Hochberg NS, Hamer DH. Anisakidosis: Perils of the deep. Clin Infect Dis 2010;51:806-12.
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