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