Agricultural and Biological Sciences
Fish Health
100%
Muscle Tissue
100%
Oncorhynchus mykiss
83%
Fish Meat
33%
Vibrio Anguillarum
33%
Fibroblast
33%
Interleukin 8
33%
Interleukin-1
33%
Salmo Salar
33%
Yersinia ruckeri
33%
Cell Line
33%
Slaughter
16%
Moritella viscosa
16%
Smoked Meat
16%
Immune Response
16%
Gram-Negative Bacteria
16%
Gelatinase A
16%
MMP2
16%
Myostatin
16%
Food Science
Vibrio
100%
Yersinia
100%
Smoked Meat
50%
Quantitative Reverse Transcription Polymerase Chain Reaction
50%
Enzyme-Linked Immunosorbent Assay
50%
Keyphrases
Health Quality
100%
Molecular Perspectives
100%
Resident Cells
16%
Local Residents
16%
Damaged Cells
16%
Fibrousness
16%
Immunology and Microbiology