Effect of soy oil containing stearidonic acid on growth performance and fillet fatty acid composition of Atlantic salmon von Nanton, D.A., Ruohonen, K., Robb, D.H.F., El-Mowafi, A., Hartnell, G.F.

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Carotenoid and lipid content in muscle of Atlantic salmon, Salmo salar, transferred to seawater as 0+ or 1+ smolts von Ytrestøyl, T., Coral-Hinostroza, G., Hatlen, B., Robb, D.H.F., Bjerkeng, B.

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Muscle activity at slaughter: I. Changes in flesh colour and gaping in rainbow trout von Robb, D.H.F, Kestin, S.C, Warriss, P.D

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Lipid distribution within Atlantic salmon ( Salmo salar) fillets von Katikou, P, Hughes, S.I, Robb, D.H.F

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Protocol for assessing brain function in fish and the effectiveness of methods used to stun and kill them von Kestin, S. C., Robb, D. H., van de Vis, J. W.

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Electrical stunning of rainbow trout (Oncorhynchus mykiss): factors that affect stun duration von Robb, D.H.F, O' Callaghan, M, Lines, J.A, Kestin, S.C

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Percussive stunning of Atlantic salmon (Salmo salar) and the relation between force and stunning von Roth, Bjorn, Slinde, Erik, Robb, David H.F.

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Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar) von Robb, D.H.F, Kestin, S.C, Warriss, P.D, Nute, G.R

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Evaluation of methods for determining the prevalence of blood spots in smoked Atlantic salmon and the effect of exsanguination method on prevalence of blood spots von Robb, D.H.F, Phillips, A.J, Kestin, S.C

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Evaluation and comparison of the CEM rapid extraction method with official standard methods for the determination of lipid content in fillets of farmed Atlantic salmon ( Salmo sala... von Katikou, P, Robb, D.H.F

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Preslaughter electrical stunning of eels von Robb, D H F, Wotton, S B, Van De Vis, J W

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