dc.contributor.author | Lian, Federico | |
dc.contributor.author | Siikavuopio, Sten Ivar | |
dc.contributor.author | Harrison, Sabine M. | |
dc.contributor.author | Vang, Birthe | |
dc.contributor.author | Brunton, Nigel P. | |
dc.contributor.author | Esaiassen, Margrethe | |
dc.contributor.author | Lorentzen, Grete Elisabeth | |
dc.date.accessioned | 2021-10-26T07:04:22Z | |
dc.date.available | 2021-10-26T07:04:22Z | |
dc.date.created | 2021-10-25T13:23:27Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | Journal of Food Composition and Analysis. 2022, 105 1-11. | |
dc.identifier.issn | 0889-1575 | |
dc.identifier.uri | https://hdl.handle.net/11250/2825492 | |
dc.language.iso | eng | |
dc.title | Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 1-11 | |
dc.source.volume | 105 | |
dc.source.journal | Journal of Food Composition and Analysis | |
dc.identifier.doi | 10.1016/j.jfca.2021.104206 | |
dc.identifier.cristin | 1948244 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |