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Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 C

dc.contributor.authorLerfall, Jørgen
dc.contributor.authorSkuland, Aase Vorre
dc.contributor.authorSkare, Even Flønes
dc.contributor.authorHasli, Pål Rune
dc.contributor.authorRotabakk, Bjørn Tore
dc.date.accessioned2018-02-05T09:59:54Z
dc.date.available2018-02-05T09:59:54Z
dc.date.created2017-09-18T11:21:30Z
dc.date.issued2017
dc.identifier.citationLebensmittel-Wissenschaft + Technologie. 2017, 85 (Part A), 45-51.nb_NO
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/11250/2482556
dc.language.isoengnb_NO
dc.titleQuality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 Cnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionsubmittedVersion
dc.source.pagenumber45-51nb_NO
dc.source.volume85nb_NO
dc.source.journalLebensmittel-Wissenschaft + Technologienb_NO
dc.source.issuePart Anb_NO
dc.identifier.doi10.1016/j.lwt.2017.06.055
dc.identifier.cristin1494723
dc.relation.projectNorges forskningsråd: 233689nb_NO
dc.relation.projectNofima AS: 10803nb_NO
cristin.unitcode7543,2,4,0
cristin.unitnameProsessteknologi
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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