Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed withatomized purified condensed smoke
dc.contributor.author | Waldenstrøm, Lene | |
dc.contributor.author | Øvrum Gaarder, Mari | |
dc.contributor.author | Lerfall, Jørgen | |
dc.date.accessioned | 2021-09-28T08:48:54Z | |
dc.date.available | 2021-09-28T08:48:54Z | |
dc.date.created | 2021-09-27T13:42:29Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Journal of Food Science. 2021, . | |
dc.identifier.issn | 0022-1147 | |
dc.identifier.uri | https://hdl.handle.net/11250/2784028 | |
dc.language.iso | eng | |
dc.title | Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed withatomized purified condensed smoke | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 18 | |
dc.source.journal | Journal of Food Science | |
dc.identifier.doi | 10.1111/1750-3841.15915 | |
dc.identifier.cristin | 1939107 | |
dc.relation.project | Nofima AS: 202103 | |
dc.relation.project | Norges forskningsråd: 314318 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 |
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