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Impact of Intensive and Semi-Intensive Farming on Histological Features and Culinary Properties of Common Carp (CYPRINUS CARPIO L.) Fillets Cover

Impact of Intensive and Semi-Intensive Farming on Histological Features and Culinary Properties of Common Carp (CYPRINUS CARPIO L.) Fillets

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 28 (2024): Issue 2 (December 2024)
By: Piotr Eljasik,  Małgorzata Sobczak,  Sławomir Lisiecki,  Jacek Sadowski and  Remigiusz Panicz  
Open Access
|Feb 2025

Authors

Piotr Eljasik

Department of Meat Science, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland

Małgorzata Sobczak

Department of Meat Science, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland

Sławomir Lisiecki

Department of Meat Science, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland

Jacek Sadowski

Department of Aquatic Bioengineering and Aquaculture, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland

Remigiusz Panicz

rpanicz@zut.edu.pl

Department of Meat Science, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
DOI: https://doi.org/10.2478/aucft-2024-0017 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 207 - 220
Submitted on: Sep 16, 2024
|
Accepted on: Jan 15, 2025
|
Published on: Feb 15, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
freshwater aquaculture,
intensive cage culture,
muscle histology,
semi-intensive pond farming,
quality trade-offs
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2025 Piotr Eljasik, Małgorzata Sobczak, Sławomir Lisiecki, Jacek Sadowski, Remigiusz Panicz, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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