Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon
dc.contributor.author | Lerfall, Jørgen | |
dc.contributor.author | Rotabakk, Bjørn Tore | |
dc.date.accessioned | 2018-02-07T08:31:00Z | |
dc.date.available | 2018-02-07T08:31:00Z | |
dc.date.created | 2015-12-11T11:04:22Z | |
dc.date.issued | 2016 | |
dc.identifier.citation | Food science and technology international. 2016, 22 (2), 153-163. | |
dc.identifier.issn | 1082-0132 | |
dc.identifier.uri | http://hdl.handle.net/11250/2483142 | |
dc.language.iso | eng | |
dc.title | Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | submittedVersion | |
dc.source.pagenumber | 153-163 | |
dc.source.volume | 22 | |
dc.source.journal | Food science and technology international | |
dc.source.issue | 2 | |
dc.identifier.doi | 10.1177/1082013215577737 | |
dc.identifier.cristin | 1299665 | |
cristin.unitcode | 7543,2,4,0 | |
cristin.unitname | Prosessteknologi | |
cristin.ispublished | true | |
cristin.fulltext | preprint | |
cristin.qualitycode | 1 |
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