Results 251 to 260 of about 143,759 (307)

Selective laser broiling of Atlantic salmon

Food Research International, 2019
Selective laser broiling is a novel food processing technique that utilizes a 2-axis mirror galvanometer system to direct laser power to cook raw food. Unlike conventional cooking processes, laser cooking benefits from the high spatial and temporal precision of power delivery.
Jonathan David Blutinger, Yorán Meijers, Hod Lipson   +2 more
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Astaxanthin binding protein in Atlantic salmon

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 2006
The rubicund pigmentation in salmon and trout flesh is unique and is due to the deposition of dietary carotenoids, astaxanthin and canthaxanthin in the muscle. The present study was undertaken to determine which protein was responsible for pigment binding.
Matthews, Sarah J., Ross, Neil W., Lall, Santosh P., Gill, Tom A.   +3 more
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Atlantic Salmon Disease Fungus

Nature, 1968
INITIAL reports of the salmon disease from Ireland suggested that the problem was purely bacteriological. This was despite the fact that the presence of a fungus, Saprolegnia, constituted the only clear outward symptom by which the disease was recognized. Stuart and Fuller have discussed the possible role of the fungus more realistically and have given
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Geographical Variation in the Atlantic Salmon

Nature, 1971
The discovery of a serum protein polymorphism in the Atlantic salmon has revealed the existence of genetically isolated populations sufficiently distinct to merit their separation into subspecies and races.
R H, Payne, A R, Child, A, Forrest
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Atlantic salmon from the Northeast Atlantic

2017
Advice f or 2011 On the basis of the MSY approach, ICES advises that fishing should only take place on maturing 1SW salmon and non-maturing 1SW salmon from rivers where stocks have been shown to be at full reproductive capacity. Furthermore, due to the different status of individual stocks within the stock complex, mixed-stock fisheries present ...
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Autosomal sdY Atlantic salmon

2020
Raw Ct values and phenotypic information.
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Characteristics of Formed Atlantic Salmon Jerky

Journal of Food Science, 2011
Abstract:  Smoked salmon ( Salmo salar  L.) processing may generate large amounts of small pieces of trimmed flesh that has little economic value. Opportunities exist to develop new added‐value foods from this by‐product.
Ashlan S, Oberholtzer, Michael P, Dougherty, Mary Ellen, Camire   +2 more
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Heterogeneity of Atlantic salmon troponin-I

Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1998
Three non-identical, full length troponin-I (Tn-I) clones were isolated from an Atlantic salmon myotomal (trunk) muscle cDNA library. The primary structures, which are predicted to range from 172 to 180 amino acids in length, exhibit similar percent identity scores when compared with fast, slow and cardiac specific Tn-Is from higher vertebrates.
D M, Jackman, T, Pham, J J, Noel, D M, Waddleton, G K, Dhoot, D H, Heeley   +5 more
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Atlantic salmon from the Northeast Atlantic (2014)

2022
The NASCO Framework of Indicators for North East Atlantic stocks for 2013 was run in January 2014, and did not indicate the need for a revised analysis of catch options. Thus, no new management advice is provided for 2014. The most recent multi-year advice for the North East Atlantic Commission was provided by ICES (2013a).
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Atlantic salmon at Greenland

Fisheries Research, 1990
Salmo salar L. was recorded in Greenland in 1780 by Fabricius. A small fishery seemed to start at the beginning of this century, but the present fishery began in 1960–1962. The salmon fishery at West Greenland has been regulated since 1972. The age composition of the landings is 93–99% one-sea winter (1SW) salmon, 2–6% multi-sea winter (MSW) fish ...
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