Rheology of skin mucus from yolk-sac salmon fry
Journal article, Peer reviewed
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Original versionAnnual Transactions - The Nordic Rheology Society. 2020, 28 13-16.
As part of our project “Microbial contributions to the Atlantic salmon (Salmo salar) skin mucosal barrier” we have explored techniques to investigate and characterise the rheological properties of the skin mucus of yolk-sac salmon fry. Here we describe the use of axial oscillation (or oscillatory squeeze flow1 ) to investigate rheology of small volumes of mucus.