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A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality

dc.contributor.authorLerfall, Jørgen
dc.contributor.authorHasli, Pål Rune
dc.contributor.authorSkare, Even Flønes
dc.contributor.authorOlsen, Rolf Erik
dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorRoth, Bjørn
dc.contributor.authorSlinde, Erik
dc.contributor.authorEgelandsdal, Bjørg Tordis
dc.date.accessioned2018-02-01T14:52:39Z
dc.date.available2018-02-01T14:52:39Z
dc.date.created2017-01-06T10:40:39Z
dc.date.issued2017
dc.identifier.citationFood Chemistry. 2017, 225 37-44.
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11250/2481516
dc.language.isoeng
dc.titleA comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionacceptedVersion
dc.source.pagenumber37-44
dc.source.volume225
dc.source.journalFood Chemistry
dc.identifier.doi10.1016/j.foodchem.2017.01.012
dc.identifier.cristin1422162
dc.relation.projectNofima AS: 10803
dc.relation.projectNorges forskningsråd: 233689
cristin.unitcode7543,2,4,0
cristin.unitnameProsessteknologi
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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