Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods

dc.contributor.author	Lerfall, Jørgen
dc.contributor.author	Jakobsen, Anita Nordeng
dc.contributor.author	Skipnes, Dagbjørn
dc.contributor.author	Waldenstrøm, Lene
dc.contributor.author	Hoel, Sunniva
dc.contributor.author	Rotabakk, Bjørn Tore
dc.date.accessioned	2019-01-04T09:29:56Z
dc.date.available	2019-01-04T09:29:56Z
dc.date.created	2018-11-30T19:40:18Z
dc.date.issued	2018
dc.identifier.citation	Journal of Food Science. 2018, 83 (12), 3099-3109.	nb_NO
dc.identifier.issn	0022-1147
dc.identifier.uri	http://hdl.handle.net/11250/2579125
dc.language.iso	eng	nb_NO
dc.title	Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods	nb_NO
dc.type	Journal article	nb_NO
dc.type	Peer reviewed	nb_NO
dc.description.version	submittedVersion
dc.source.pagenumber	3099-3109	nb_NO
dc.source.volume	83	nb_NO
dc.source.journal	Journal of Food Science	nb_NO
dc.source.issue	12	nb_NO
dc.identifier.doi	10.1111/1750-3841.14384
dc.identifier.cristin	1637847
cristin.unitcode	7543,0,0,0
cristin.unitname	NOFIMA
cristin.ispublished	true
cristin.fulltext	preprint
cristin.qualitycode	1